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Irish Teacake

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Source: Close-up on Cakes

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Rating:

Reviews: 5 See Reviews

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Active Time:  10 Minutes
Total Time:  13 Hours 50 Minutes
Yield:  Serves 12

RECIPE INGREDIENTS

2 1/3 cups currants or golden raisins (sultanas)

1 cup cold strong tea

1 cup brown sugar

2 cups self-rising flour

1 egg

Butter, for serving

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DIRECTIONS

In a bowl, combine the currants, tea, and sugar and leave to soak overnight.

Preheat the oven to 350 degrees F. Butter a 9 by 4 by 3-inch baking pan and line with parchment or waxed (greaseproof) paper.

Stir the flour and egg into the currant mixture and pour into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Serve the cake sliced and spread with butter.(optional)

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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		Tea Cakes

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		Irish Cakes and Quickbreads

Nutrition Facts per Serving
Yield: Yield: Serves 12

Calories:

134

Fat. Total:

Fiber:

Carbohydrates, Total:

30g

Sodium:

251mg

% Cal. from Fat:

Cholesterol:

18mg

Protein:

Spotlight Recipe Review

See all 5 reviews »

Rating:

by: anna

Reviewed: 01/12/2009

See all of anna's reviews »

Sounds like a great recipe. However, a little unclear. Please explain: stir. How long do you stir, with a mixer or by hand.

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61 people gave this Cheers. Click here to Cheer this review.

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