HomesHotlineStLouis: Monthly Recipe

 

                          Glazed Irish Tea Cake

Cake Ingredients:
                        

1 1/4   tsp          Baking powder
3/4     cup          Unsalted butter at room temperature
1/4     tsp           Salt
1        cup          Sugar
1        cup          Dried currants
2        tsp           Vanilla
2/3     cup          Buttermilk
2        lg             Eggs

Glaze Ingredients:  

3        oz.            Cream cheese -- room temperatu
1/2     cup            Confectioners' sugar -- sifted
1 3/4   cups          Cake flour
2        tsp            Fresh lemon juice

PREHEAT OVEN TO 325F, set rack in center of oven. Generously grease a 9-inch pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper to fit bottom of pan then 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 if wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth then apply to cake.