Golden, warm Irish Tea Cake is an easy dessert to serve with your St. Patrick’s Day Corned Beef and Cabbage. It’s also a homey, delicious Irish baking recipe that’s also perfect any time of year.
What is Irish Tea Cake?
Irish Tea Cake is not the same thing as making Irish Soda Bread then adding a handful of raisins. I have to say this because there are some purists out there who have conniption fits about Irish Soda Bread recipes involving more than four ingredients.
It’s not Irish Soda Bread
They’re not altogether wrong, mind you. Traditional Irish Soda Bread uses only flour, salt, baking soda, and buttermilk. That’s it. No sugar, no butter, and certainly no raisins. As explained by the Society for the Preservation of Irish Soda Bread (yes, there is such a thing), anything else is “tea cake.”
And so, this recipe is for Irish Tea Cake and not Irish Soda Bread with Raisins, though you’re welcome to call it whatever you like. One thing you’re bound to call it is your new favorite Irish baked goods for St. Patrick’s Day, because it’s so simple to make and delicious with a hot cup of tea.
Irish Tea Cake Recipe Steps
Rub Cold Butter into Dry Ingredients
To make Irish Tea Cake, combine the dry ingredients in a large mixing bowl. Next, add the cubes of very cold butter and, using your fingertips, rub them into the flour mixture until it resembles a coarse meal. This step leads to a “shorter” bread which minimizes the breakdown of gluten, so you wind up with a more tender result.
You might need to fish around in there a few times to ensure there are no more large chunks of butter. Shaking the bowl a bit also helps.
Pour Buttermilk into the Well
Once the butter is completely rubbed in, make a well in the center of the dry mixture. Quickly pour the buttermilk into the center of this well and stir until the ingredients are just combined. Don’t use beaters or a stand mixer or you’ll over-stir and end up with a tough cake at the end.
Add Raisins and Bake
Sprinkle the raisins in during the final few strokes and stir just until they’re mixed into the batter. Doesn’t it look like chocolate chip cookie dough? It has about the same consistency, too, so don’t expect it to flow as a cake batter would.
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Spoon the dough into a well-greased cake pan, pushing it to the edges with your spoon then sprinkle on the remaining sugar. Again, try not to overhandle the dough or it’ll get tough. Since this is a rustic-style Irish baking recipe, you want it to have a craggy top to catch butter when you serve it. Oh, man, it is so good with butter!
Bake for roughly 40 minutes, or until a toothpick inserted in the center comes out clean. It’ll develop a gorgeous golden brown top while it cooks and your kitchen will smell amazing!
Let it Cool a Bit After Baking
Once it’s ready, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. I let it cool for another 15 minutes longer while I heated the kettle to make tea. After that, we couldn’t wait one more minute to dig in.
Storing Irish Tea Cake
Irish Tea Cake keeps well up to 3 days if stored in an air-tight container at room temperature. If you want to freeze this Irish Tea Cake, let it fully cool and wrap it well in cling wrap followed by two layers of aluminum foil. Defrost fully before serving.
Irish Tea Cake
Inspired by Irish Soda Bread, this sweeter version is studded throughout with raisins and sprinkled with sugar. It’s delicious on its own or slathered with good Irish butter.
Preheat oven to 375°F / 190°C and position a rack in the center of the oven.Grease an 8-inch cake pan well.
In a medium mixing bowl, whisk together the flour, 4 tablespoons of the sugar, and all of the baking powder, baking soda, and salt.
Add butter to the bowl and, using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
Make a well in the center of the dry mixture.Quickly pour the cold buttermilk into the well and stir just to combine.Add in raisins during the final few strokes.
Spoon the dough into the prepared cake pan and use the spoon to bring it to the sides. Do not flatten or smooth the top of the dough — you want it to remain craggy.Sprinkle the dough with the remaining tablespoon of sugar.
Bake at 375°F / 190°C for 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.Cool in pan for 10 minutes then transfer to a wire rack.
Notes
Storage: Keeps well up to 3 days if stored in an air-tight container at room temperature. If you want to freeze Irish Tea Cake, let it fully cool and wrap it well in cling wrap followed by two layers of aluminum foil. Defrost on the counter before serving.
What do you think? Are you ready to give my Irish Tea Cake Recipe a try?
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Katie Berry
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Totally trying this! Timing is perfect. I am totally on an Irish Breakfast tea kick, AND I have fresh buttermilk in my fridge right now. Thanks for the recipe, for your hilarious newsletter yesterday (3/6/17), and for your amazing blog. The quality of your content, and your personality, humor, and professionalism bring me back every week. I’m a fan, Katie B!
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Thank you so much for the kind words, Erin!
This is delicious! It is just sweet enough and has a nice dense, but not heavy, texture! I had to add a few extra splashes of buttermilk to get my dough/batter to come together. It was easy to make and I will make it again!
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I’m so glad you liked it!
Can I add pecans or walnuts along with raisin s?
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I don’t see why not! They sound like yummy additions. Maybe just a handful, though, so you don’t need to adjust the other ingredients.
Can I use any dried fruit?
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I haven’t tried a lot of different dried fruits but can’t think of why you couldn’t try some. Let me know which ones work out for you!
I just made this and it is delicious!
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I’m so glad you liked it, Lynda!
Thanks for the recipe. Coniption fit! Ha ha. Happens to be one of my own personal sayings. Delighted you had the metric conversion. Waterford, Ireland 🇮🇪
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Love this! Just had it for tea..with butter and marmalade. Absolutely perfect. So quick and easy to make, followed directions as written. Thank you so much!
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I’m so glad you liked it, Peggy. It’s a favorite here, too. 🙂
Made your Irish Tea Cake recipe but the texture is dry. Why is this as I followed your directions exactly. This should be soft and dense in the inside? And crunchy hard on the outside?
Reply
It’s a tea cake, not soda bread, so it shouldn’t be crunchy on the outside. If that’s what you were aiming for, then my guess is you cooked it too long which would result in a dry texture.
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A traditional tea may include tiny sandwiches, scones with jam, cakes and other baked goods and plenty of Irish tea. We've prepared a sample menu to assist you in planning your own Irish tea. Irish Soda Bread is made with buttermilk. It is cut into wedges and served with sweet butter.
Vergible Woods is his real name. Based off of his nickname, he is sweet, good nature, a companion, and playful. How is Tea Cake different from the other men of Eatonville? He treats her equally.
England. In most of England, a teacake is a light, sweet, yeast-based bun containing dried fruits, most usually currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside.
It is tradition to add objects to the barmbrack which symbolize certain things for the person who receives it in their slice: a coin — wealth or good fortune; a ring — will marry within the year; a bean — poverty; a pea — will not marry within the year; a matchstick — unhappy marriage; a thimble — single for life.
I would use any of these three options depending on the type of cake. Plain flour - All purpose white flour. Self-raising - White flour with raising agents within. Strong plain flour - High gluten flour usually prefered when working with yeasts.
A full Irish breakfast is the traditional cooked breakfast of Ireland, but it is also one of those expressions that mean different things to different people—it all depends on where you live. (In Ulster in Northern Ireland the breakfast is also known as an "Ulster fry.")
In Irish slang, "tea" is called "cha," while in Gaelic it has its own term: "cupan tea." And, of course, borrowed from the English, "cuppa tay" for "cup of tea."
Imported from English merchants, Irish tea was generally of cheaper quality so they added milk, sometimes as much as 1/3 of the cup, to cover up the taste. This, of course, meant that Irish tea had to be brewed stronger than its English counterpart, a custom which still endures.
The moment of Tea Cake's death, though horrible for Janie to endure, reflects how much she has grown as a person and how secure she has become. Although Tea Cake means everything to her, she is able to kill him to save herself.
Tea Cake begins to identify Janie as his possession. Because he feels threatened after Janie meets Mrs.Turner's brother, he strikes his wife to reassure himself that Janie belongs to him and no one else.
Not long after Jody's death, Janie marries Tea Cake, and soon realizes that he has many concerning traits. He steals the money she hides from him, spends it entertaining other women, and gambles in an illegal and dangerous dice game to get it back for her.
Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form.
Teacakes are often larger and flatter with a slightly harder consistency, meaning they can be enjoyed with a range of condiments, including jams and marmalades. A Hot Cross Bun is softer, with more spices baked in, so is often just enjoyed with butter.
In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur. Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean. Cool for 10 minutes in the pan.
Blending velvety-rich Irish cream liqueur and bittersweet chocolate, this loaf cake requires little effort yet delivers a simply sweet and satisfying cake. Made extra rich with Kerrygold Pure Irish Unsalted Butter, every crumb is a lovely homage to delicate Irish flavors.
However, it is in the traditionally agricultural West Country of England that apple cakes have been raised as culinary symbols of their counties, such as Dorset apple cake, Devonshire apple cake, and Somerset apple cake.
What is Tarte Tatin? Tarte Tatin is a French dessert for which apples are caramelized in a skillet with butter and sugar, then topped with a round of pastry dough and baked.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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