Irish Tea Cake With Glaze - cooking recipe

Ingredients

3/4 cup butter, at room temp-not margarine
1 cup white sugar
2 1/2 teaspoons pure vanilla extract
2 eggs
3 ounces cream cheese, at room temp
1 3/4 cups white flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currant
2/3 cup buttermilk
Glaze
1 cup powdered sugar, sifted
4 teaspoons fresh lemon juice

Preparation

Preheat oven to 350 degrees F.
Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
Blend in eggs, then blend in cream cheese.
Mix or sift together the flour, baking powder and salt.
Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
Remove and let stand in the pan for 10 minutes.
The top will crack.
Free up sides with a knife and invert onto a cooling rack.
While still warm but not hot glaze cake and allow glaze to drip down sides.
Cool to room temp and serve.
Irish Whiskey laced whipped cream would be a nice touch.
For the glaze just whisk together the powdered sugar and lemon juice.