Glazed Irish Tea Cake Recipe

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This moist Irish cake features the unexpected addition of cream cheese. Prepared much like a quick bread, this cake is glazed with a sweet lemon syrup, which makes it irresistible. Try this cake recipe as a special treat for your St. Patrick's Day celebration.
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  • 3/4 cup butter - at room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs - at room temperature
  • 3 ounces cream cheese - at room temperature
  • 1 3/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup raisins
  • 2/3 cup buttermilk
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice - fresh
Container:9-inch bread pan
15 mins
1.5 hrs
2 hrs
  • Preheat oven to 325°F.
  • Stray the bottom of a 9 inch bread pan with a non stick cooking spray.
  • Cream the butter, sugar and vanilla together on medium speed with a mixer.
  • Add eggs one at a time making sure that each is completely incorporated before adding the next.
  • Mix in the cream cheese until well blended.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
  • Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
  • Mix the raisins into the batter with a spatula.
  • Pour the batter into the sprayed bread pan and place into the preheated oven.
  • Bake for 80-90 minutes or until a toothpick inserted into the middle comes out clean.
  • While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
  • Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
  • When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.
  • Wrap cake in foil and store for up to three days at room temperature.
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