Irish Tea Cake

A traditional Irish cake is a dish which comes from world cuisine and is very much popular , now there are multiple variations in preparing this cake and each one has small variations in taste. Now I had prepared this cake 3-4 times by altering the ingredients to check out these difference and here I present the recipe of the Irish cake that my family and myself really enjoyed and I hope you would equally find it delightful.

*You can always adjust the quantity of raisins/sultanas/currants/candied peels in the recipe as per your choice. You can skip adding them, increase or reduce their quantity as desired. If you dislike the taste of tea in the cake , then substitute it with milk

**You can make this cake with plain flour or cake flour. Cake flour lends better texture. Use white sugar or mix of white and brown sugar or brown sugar or demarara  sugar as per taste

***Use flax egg as substitution for eggs in the recipe

Do watch the video for better clarity in preparation

Ingredients

• 13/4 cups All Purpose Flour/Cake Flour
• 110 g unsalted soft Butter
• 2 Eggs
• 2 tbsp sour Cream
• 1/4 cup milk
• 1/3 cup Brewed black tea
• 1 cup icing Sugar /Brown Sugar/ demarara  Sugar
• 1/2 tsp Salt
• 2 tsp Vanilla extract
• 2 tsp baking powder
• 1/4 cup raisins
• 1/4 cup Candied Peels/Currants/Sultanas

Steps to prepare

• All the ingredients mentioned in the recipe are at room temperature
• Soak raisins in warm black tea overnight and refrigerate. If you dislike the taste of tea, substitute it with full fat milk
• Sieve flour, baking powder and salt in a bowl and keep it aside
• Blend sugar and butter in a bowl for 5-6 minutes until creamy
• Add 2 eggs, 1 at a time, blend for 30 seconds before adding second one. Beat until mixture turns pale & frothy  
• Add 2 tbsp sour cream, milk, 2 tsp vanilla essence, blend until well combined 
• Gradually add the flour mix & blend  until just combined
• Add brewed tea with raisins and fold in
• Add candied peels/sultanas/currants and fold in gently
• Pour batter into a lined baking tin  and tap to level the cake batter
• Bake in a preheated oven at 180 degrees cel for 25-30 mins or until done . Toothpick inserted into centre should come out clean
• Allow cake to cool for 20-30 mins in cake tin
• Demould and cool the cake on wire rack
• Top cake with icing sugar, serve with cream, jam, berries & a steaming cup of tea
• The cake can be kept at room temperature upto 3 days