Best 9 Irish Tea Recipes

IRISH TEA CAKE

Steps:

• 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.

IRISH TEA CAKE (BARMBRACK)

Steps:

• Place tea bags in a heatproof measuring cup. Pour in boiling water and let steep for 5 minutes. Remove tea bags and let cool until barely warm.
• Combine currants, cherries, and raisins in a bowl. Pour warm tea over the fruit. Let sit for 2 hours. Drain fruit, reserving 2 to 4 tablespoons of the tea.
• Preheat the oven to 325 degrees F (165 degrees C). Thoroughly butter a 9x5-inch loaf pan and line with buttered parchment paper.
• Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves together in a large bowl. Make a well in the center. Add brown sugar, egg, milk, reserved tea, lemon and orange zest, whiskey, vanilla, and butter. Mix until flour is mostly incorporated. Stir in fruit until just combined.
• Spread batter into the prepared loaf pan. Tap pan against the counter.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Drizzle honey over the top. Let cool in the pan before slicing.

BARM BRACK (IRISH WHISKEY TEA LOAF)

Steps:

• First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
• Preheat the oven to 300 degrees F (150 degrees C).
• Add Flour, baking powder, and eggs to the tea mixture.
• Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
• Place loaf pans in the oven and bake for 1 hour and 45minutes.
• Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).

EASY IRISH TEA CAKE

Steps:

• Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
• Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
• Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
• Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
• Serve sliced and buttered. This loaf keeps very well for at least a week.
• Cooking and prep time does not include overnight soaking of the currants.

IRISH TEA BARMBRACK

Steps:

• Mix raisins, golden raisins, mixed fruit peel, and molasses with black tea in a bowl; cover and let soak, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease and line a loaf pan with parchment paper.
• Stir flour, turbinado sugar, egg, and pumpkin pie spice into raisin mixture until well mixed; pour into the prepared loaf pan.
• Bake in the preheated oven until barmbrack is firm to the touch, about 1 1/2 hours. Transfer to a wire rack to cool.

IRISH TEA BREAD

Steps:

• Soak fruit in the prepared tea overnight.
• When ready to bake, preheat oven to 150.C and grease & line a 20cm sqyare cake pan.
• Stir brandy & sugar into fruit mixture until dissolved and then stir in the eggs.
• Gradually fold in flour and spice and combine until mixture is smooth.
• Pour into a pan & bake for one hour.
• Remove from oven & cover with foil and bake for a further 30 minutes.
• Set aside to cool for approx 30 mins before turning out onto a cooling rack to cool completely.
• Store for 24 hours before slicing.
• Serve with butter & a cup of tea.

IRISH CREAMY TEA

Steps:

• Combine all ingredients in a 360ml mug.

TENDER IRISH TEA CAKE / LEMON GLAZED

Steps:

• 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
• 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
• 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
• 4. Mix in the cream cheese until well blended.
• 5. In a medium bowl, sift together the flour, baking powder and salt.
• 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
• 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
• 8. Mix the raisins into the batter with a spatula.
• 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
• 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
• 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
• 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.

IRISH TEA

Steps:

• Pour brandy into 8 oz. mug.
• Add tea and sugar.
• Stir.
• Top with a swirl of whipped cream.
• Twist orange peel and drip into mug.