Print

Irish Tea Cake Recipe

Irish Tea Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake an easy Irish Tea Cake! Enjoy a taste of Ireland with this delicious recipe. Try it today!

Ingredients

Scale
  • 200 grams unsalted butter, softened
  • 200 grams granulated sugar
  • 100 grams light brown sugar
  • 3 large eggs, at room temperature
  • 300 grams all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 150 grams sultanas
  • 60 ml Irish whisky, plus more for glaze
  • 60 ml hot black tea
  • 1 teaspoon vanilla extract
  • 120 ml buttermilk, at room temperature
  • 200 grams confectioners’ sugar
  • 1-2 tablespoons milk, for glaze
  • Pinch of salt, for glaze

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lightly greasing and dusting it with flour, or lining it with parchment paper. In a small heatproof bowl, combine sultanas with hot black tea and Irish whisky. Stir and let them sit for at least 20-30 minutes until plump. Gently drain, reserving any leftover liquid for later.
  • In a large mixing bowl, cream together the softened butter with both the granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color.
  • Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the sides of the bowl. In a separate medium bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, nutmeg, and allspice. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  • Gently fold in your whisky-soaked sultanas and the vanilla extract. Pour the batter evenly into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • While the cake cools, combine confectioners’ sugar with a splash of Irish whisky, a touch of milk, and a tiny pinch of salt in a medium bowl. Start with one tablespoon of whisky and one tablespoon of milk, then gradually add more until you reach a consistency that slowly drips but is still pourable. Whisk vigorously until smooth and lump-free.
  • Once the Irish Tea Cake has cooled completely, place it on a wire rack set over a baking sheet. Gently pour or spoon the prepared whisky glaze over the top, allowing it to cascade down the sides. Let the glaze set for at least 15-20 minutes, or until it has firmed up slightly, before slicing.

Notes

Oh, prepare yourself for a truly enchanting culinary journey with this Irish Tea Cake! It’s not just a cake; it’s a warm, comforting hug in edible form, a delightful symphony of flavors and textures that transports you straight to a cozy Irish cottage. This cake boasts an incredibly moist, tender crumb, studded generously with plump, whisky-soaked sultanas that burst with fruity sweetness and a subtle, intoxicating warmth. Each bite offers a harmonious blend of rich, buttery goodness, fragrant spices, and that unmistakable hint of Irish spirit, making it an utterly irresistible treat for any occasion, especially when paired with a steaming cup of tea.

Find it online: https://thecozycuppa.com/irish-tea-cake/