USUALLY, when we go a bit mad for an Irish cake, it's loaded with chocolate or stuffed full of sweet apples or coated with some sort of delicious alcoholic substance, but not this time.
This time, we're going for something a little more understated. A little more subtle.
Tea cake should never be overpowering, so as not to detract from the tea you're sure to be having it with, but neglecting the sugary side can make it bland.
This recipe, we feel, strikes the perfect balance.
Here's everything you need to know, courtesy of All Recipes:
What you will need:
- 1/2 cup butter
- 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
- 1/4 cup confectioners sugar
How to make it:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- 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. If the batter is too stiff, a tablespoon or two of milk may be added. 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 right before serving.