Recipe by Cindy
"This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious."
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1 1/2 teaspoons
1 3/4 cups
confectioners' sugar for dusting
Very good cake! Everyone thought it was shortcake for the strawberries. We were in a hurry--we used an electric mixer, and the cake was done within an hour. We doubled the recipe and used two nonstick pans-one greased with pam, one ungreased. Only the one in the greased pan came out cleanly. Make sure your pans are very well greased.
Easy to make. However it didn't taste as good as we thought it would. We substituted oil for the butter and that might be what made it taste not so good. And yes everyone is right use wax paper with oil spray or parchment paper on the pan because it does stick even on a non-stick pan. We iced ours with 2 cups of confectioners sugar and the juice of two limes which I think helped with the overall taste of the cake. Next time I think I will do what another reviewer did and use strawberry jam inbetween layers.
Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure to beat the sugar/butter (or margarine) for a long time to incorporate air - it makes the cake come out light and fluffy (do not beat to much after adding flour though). Added only 1 Tb more milk. My husband said he "couldn't stop eating it." It is plenty sweet - sweetness just right. Baked it in a sprayed 8" sq glass pan - still gooey at 30 mins so I baked it 10 mins more (40 mins total). Will make this again!
A very good cake to enjoy with coffee or tea. A word of warning: this cake needs parchment paper lining. I didn't use it the first time and it stuck to the pan.
This is a great recipe- although when I was making it I "accidentally" added an extra 1 cup of milk! I don't regret that mistake; every time I make this cake I add an extra cup of milk. It makes it very moist and very delicious! I hope this helped!
This is a wonderful recipe. It makes a nice sized cake for snacking or a small party. It isn't too sweet which is wonderful for tea & coffee. Its texture is similar to pound cake, but I wouldn't go so far as to state that it's "very dry & dense"...just a slightly heavier texture than your standard cake. I imagine it would turn out badly if it were overmixed -- I stirred in the flour & milk by hand so that wouldn't happen.
Excellent St Patty's Day finish! This cake was moist, delicious and stayed that way for a few days. Just sweet enough to enhance your tea and leave a nice aftertaste. Before sprinkling on the confectioner's sugar, my wife put a little cinnamon-sugar on top! I recommend this one and we'll be making it again. If you're adventurous, poke some holes in the top of your slice with toothpicks and then douse it with some Bailey's Irish Cream!! It will soak right into the holes. Ohhh Yummmmmayy!! (-:
this was very tasty, although a tad bit "dry". i topped it with sliced strawberries and chocolate sauce. i think the "dryness" of the cake is not necessarily a downfall, as it will stand up wonderfully under juicy fruits, or sauces without becoming soggy. will make again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Tea Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 96
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