Monday, March 11, 2013

Glazed Dublin Tea Cake

From the kitchen of One Perfect Bite...This cake is special. It manages to balance tart and sweet and has a crumb that is as soft as velvet. The recipe comes from The Ultimate Irish Dessert Recipe Collection found on the Fantasy Ireland website, which can be viewed here. The cake is easy to make, but I do have a couple of tips to share with you regarding the ingredients you use to prepare it.  Cake flour should be used if you want a soft crumb and you'll have the best result if all the ingredients, including the buttermilk, are at room temperature when the element of the cake are mixed together. It also important to apply the glaze to the cake while it is still warm. The glaze will not spread properly on a cold cake. In Ireland, this type of cake is usually made with currants, but raisins are used here. If you wish, they can be soaked in juice or a liqueur of some type, but it really is not necessary.  I hope you will give this simple recipe a try. The cake is a perfect accompaniment to a cup of tea  and I think  you'll be delighted with this Irish treat. Here is how it is made.

Glazed Dublin Tea Cake...from the kitchen of One Perfect Bite courtesy of Fantasy Ireland

3/4 cup  butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
2 eggs, room temperature
3 ounces cream cheese, room temperature
1- 3/4 cup cake flour
1-1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup seedless raisins
2/3 cup buttermilk, room temperature
1/2 cup powdered sugar, sifted
2 teaspoons fresh lemon juice

1) Preheat oven to 325 degrees F. Generously grease a 9-inch  (7-cup capacity)  loaf pan.  Cut a piece of waxed or parchment paper to fit into bottom of pan and grease it as well.  Dust pan with flour  and tap out excess.  Set aside.
2) Cream butter, sugar, and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix well.
3) Sift flour, baking powder, and salt together in a separate bowl. Put raisins in a small bowl. Add 1/4 cup of flour mixture to  raisins and toss until well-coated.
4) Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in raisins and and any excess flour left in bowl. Stir until well-combined.
5) Transfer batter to prepared pan. Smooth surface with spatula. Bake on center rack for 80-90 minutes, until well-browned and toothpick inserted in center comes out clean. It is normal for cake to crack on top.
6) Make  glaze while cake is baking by combining sugar and lemon juice in a small bowl. Stir until very smooth.
7)  Let cake rest in pan for 10 minutes. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Yield: 10 to 12 servings.

Cook's Note:  Cake can be stored 3 days at room temperature in foil or cake tin. Cake can also be frozen up to 3 months if wrapped airtight.

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Unknown said...

Mary, this cake looks delicous! I love the addition of cream cheese!

Alicia Foodycat said...

I can imagine that the cream cheese gives this a really good texture! Lovely.

Priya Suresh said...

Thats a super soft and fantastic tea cake.

Fern @ To Food With Love said...

I love the name of the cake, and love the look of it even more. Anything with a lemon glaze sounds good to me. And buttermilk too. Can't wait to try this!

Kim said...

This cake looks beautiful and the crumb looks perfect. I wish I had a slice right now!

Yvonne @ StoneGable said...

You had me at "soft as velvet". YUMMY! I'm not a baker, but this is the kind of cake I love to make.

Tanna said...

Both this and the Apple Cake sound so very good!! Makes the Irish eyes be smilin'!! blessings ~ tanna

Unknown said...

Oooohhh, that looks so good. I love the lemon glaze on top... that just makes it that much better in my eyes!!

Ashling said...

We love this kind of thing for Sunday morning breakfast with cheese & hot coffee; I plan to make this Saturday to savor Sunday!

Biz said...

That looks delicious Mary - almost like a pound cake? Throw glaze on anything and I deem it insulin worthy!

Tricia Buice said...

I would go back to Ireland in a heartbeat and loved the food. I didn't get to taste many desserts however - so next time this cake will be on my list. It sounds so tender and moist - yum!

We Are Not Martha said...

The perfect Irish treat! I love the way this looks :)


Leslie said...

A cake with a soft as velvet crumb.....AMAZING!!

Ginny Hartzler said...

This looks delightful, again something I have not seen or heard of before.

Joanne said...

this cake sounds and looks so moist and tasty!

Ellen Whyte said...

Now that's something I haven't seen in a while. Delish.

Thanks for your kind comments about Au's passing; we appreciate it.

Choc Chip Uru @ Go Bake Yourself said...

I would love a slice... or five :D

Choc Chip Uru

Couscous & Consciousness said...

This looks like a delicious cake, Mary - I know I would love it. Nice change using the raisins instead of currants, and I imagine this cake would lend itself to easily ringing all manner of changes - maybe with dried apricots or cranberries, or lemon or orange zest for a citrus take. I definitely want to try this.

Claudia said...

I making this for the second time in a week. Just luscious - definitely my type of dessert.

Bea, recetasymás said...

Great cake, looks delicious! Thanks for the tips!

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