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Irish Teacake

Source: Close-up on Cakes
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  10 Minutes
Total Time:  13 Hours 50 Minutes
  Serves 12
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
Irish Teacake Recipe at
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 Find Similar Recipes »
 Tea Cakes
 Irish Cakes and Quickbreads
 Emerald Isle Sweets
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 134
Fat. Total: 1g
Fiber: 2g
Carbohydrates, Total: 30g
Sodium: 251mg
% Cal. from Fat: 7%
Cholesterol: 18mg
Protein: 3g
Spotlight Recipe Review See all 8 reviews »

Rating: 4
by: anna Reviewed: 01/12/2009
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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