Monday, March 16, 2015

Irish Tea Cake

So in honor of Saint Patrick's Day, Sister, Brother, Sister-in-Law and I gathered at Sister and Mom’s house to feast on ham and cabbage.  Sister made it in the crock pot and it was quite delicious but Brother was getting all riled up because Sister kept taking the lid off of the crock.  

He claims each time you remove the lid, it adds an hour to the cook time.

That sounds like malarky to me.

Anyway, Brother's assignment was to bring bread and my assignment was to bring dessert and beer.  I chose Guinness Blonde -- my new favorite -- and Killians Red....keeping with the Irish theme.  I also made Irish Tea Cake.

Made with Kerrygold Pure Irish Butter — made from Irish cows that graze on the green pastures of small family farms — and a wee bit of steeped Barry’s Irish Tea, this cake is delicious. Packed with wholesome and simple ingredients and similar in texture to a pound cake, it's not too sweet and perfect with a cup of tea.  Great for a late morning or mid afternoon

The easy recipe calls for adding a bit more milk if the batter is too stiff.  That's when I added the steeped tea and it gave the cake a wonderful, flaxen hue.  One review suggested poking holes in the cake and drizzling some Irish cream on top!  Now, that’ll get you tapping!

I made my version in a springform pan and cut a circle of parchment so the bottom would not stick...a must! Next time, I'll serve with fresh berries and cream!! I'll have to make one for Himself and let him confirm its Irish authenticity!  

Irish Tea Cake
Adapted from:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/8 cup of steeped Irish Tea
1/4 cup confectioners' sugar for dusting

Preheat oven to 350 degrees. Grease and flour a 9-inch round pan. I used a springform pan lined with parchment disc on the bottom.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Add the tea.  If the batter is too stiff, a bit more milk or tea can be added (maybe even some Irish Whiskey). Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar when cool.

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