Glazed irish tea cake

 
                           Glazed Irish Tea Cake
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Dessert Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE
      3/4  cup           Unsalted butter
                         room temperature
    1      cup           Sugar
    2      teaspoon      Vanilla
    2      lg            Eggs
    3      ounce         Cream cheese
                         room temperature
    1 3/4  cup           Cake flour
    1 1/4  teaspoon      Baking powder
      1/4  teaspoon      Salt
    1      cup           Dried currants
      2/3  cup           Buttermilk
                         GLAZE
      1/2  cup           Confectioners' sugar -- sifted
    2      teaspoon      Fresh lemon juice
 
 PREHEAT OVEN TO 325F, with rack in center of oven.
 Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan
over sink to discard excess flour. Cut piece of parchment paper or waxed paper
to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
cream cheese. Mix until well combined. Sift flour, baking powder and salt
together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants.
Stir currants until well coated. Add remaining flour to batter, alternating
with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all
of the flour. Stir until well combined.
 Transfer batter to prepared pan. Smooth surface with spatula. Bake until
well-browned and toothpick inserted into center comes out clean, about 1 hour,
25 minutes.
 Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal
spatula to separate cake from sides of pan.
 Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let
cake cool completely. Cake can be stored 3 days at room temperature in foil.
Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine
sugar and lemon juice in small bowl. Stir until smooth.
 
 
 
                    - - - - - - - - - - - - - - - - - -