Irish Tea Cake

Wednesday, June 12, 2013

I made two small Irish Tea Cakes last weekend, and they're still as good as new. This cake is amazingly moist, and is perfect for tea time (or late breakfasts!). I'm not the biggest fan of raisins, but soaking them in tea overnight really does them the world of good.

I took the recipe from Granny's cookbook; she, in turn, got it from her family. It's a very traditional cake, it's solid and moist, it is made with a small handful of simple ingredients (no butter!), and it keeps well. In fact, the recipe notes indicate that it is "better a few days old".

I made my loaves a bit smaller than usual by splitting the mixture between two 1lb loaf tins. I really like little cakes. It's as if the size of the cake is proportionate to the amount of cake guilt!

Elice's Irish Tea Cake

1 teacup of cold tea
1 teacup of brown sugar
2 teacups of self-raising flour
1lb of raisins (450g)
1 egg, beaten

1. Put the sugar and the raisins into a bowl, add the tea, and soak overnight.
2. The next day, add flour and a well-beaten egg, and mix well.
3. Pour mixture into a well-greased small tin and bake on the middle shelf of an oven at 150'C for one hour (or until brown). 

Leave it to cool! It's better a few days old.

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  1. thank you for sharing this family treasure. Can't wait to try it.

    1. It is so special! Hoping to gather more recipes from Granny's cook book on our next visit :)

  2. Hi,

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    1. Thanks Senka, what an interesting proposition! I'll certainly have a look. Stacey

  3. One Hour? at 150 degrees? seems a little low.
    Just checking I've not backed in yrs, and to me 150 is just a warm oven
    Also can you use regualr Flour, and add baking soda or Baking powder to it?

    1. Hi Carolyn! Yes - 150'C for one hour, or until brown. I haven't tried this recipe with regular flour, but generally in baking I use 2 teaspoons of baking powder per 1 cup of flour when I'm substituting plain flour. Hope that helps! Stacey.


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