Grease a deep 20cm (8\") cake tin and line base with
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.
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
rease and line 8-inch cake tins.
Sift flour and
Prepare the tea.
Note about tea: Use what you like and experiment. I use regular tea, but my grandmother always used Irish tea.
Add the whiskey to the mug, then the honey, then the lemon.
Stir thoroughly, add the cinnamon stick (let sit a few minutes - about 2 minutes - stir again), then drink.
Hot drinks are great for a dry cough.
wl, combine cake mix, pudding mix, 1/2 cup Irish whiskey,
Soak fruit in the prepared tea overnight.
When ready to
o prepared pan.
Bake cake until tester inserted into center
deep 8-inch round cake pan and line the bottom
In a large glass bowl, soak fruit and brown sugar in tea and whiskey overnight.
Set oven to 300\u00b0.
Grease three 8 x 4 x 3-inch loaf pans.
Mix together flour and spices; add to soaking fruits, alternating with beaten eggs.
Add baking powder last.
Mix well. Pour into prepared pans.
Bake for 1 1/2 hours. When cool, brush tops with honey to glaze.
(May also prepare in one 10-inch tube pan and bake for 3 hours.)
tations in Ireland ) or with Irish brown bread . Add ketchup to
oiling water.
Jiggle the tea bag around in the water
hem soak while preparing the cake.
In a large bowl
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
arm but not hot glaze cake and allow glaze to drip
deep 8-inch round cake pan with parchment paper.
Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
Preheat oven to 180\u00b0C Grease a loaf tin.
Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
Bake 1 hour or until quite firm on the top.
Allow to cool. Slice thinly and serve spread with butter.
NOTE: Cooking time does not include the overnight soaking time.
Grease a deep 8 inch cake pan and line with 2
Place raisins, tea (or beer) and brown sugar in a large ceramic or glass bowl.
Mix; cover with cloth and let sit overnight at room temperature.
Combine boiling water and tea leaves in a bowl; allow