Irish Tea Cake Recipe - Allrecipes.com
Irish Tea Cake Recipe
  • READY IN 50 mins

Irish Tea Cake

Recipe by  

"This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round cake Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2003

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.

 
Most Helpful Critical Review
Feb 15, 2011

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.

 
Apr 10, 2006

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!

 
Sep 17, 2008

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.

 
May 01, 2009

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!

 
Mar 18, 2005

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.

 
Mar 19, 2007

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!! (-:

 
Mar 24, 2004

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.

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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