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Glazed Irish Tea Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Irish Breads, Cakes 10 Servings

INGREDIENTS

3/4 c Unsalted butter
room temperature
1 c Sugar
2 t Vanilla
2 Eggs
3 oz Cream cheese
room temperature
1 3/4 c Cake flour
1 1/4 t Baking powder
1/4 t Salt
1 c Dried currants
2/3 c Buttermilk
1/2 c Confectioners' sugar, sifted
2 t Fresh lemon juice

INSTRUCTIONS

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink
to discard excess flour. Cut piece of parchment paper or waxed paper
to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter,
sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each
until fluffy. Add cream cheese. Mix until well combined. Sift flour,
baking powder and salt together. Put currants in small bowl. Add 1/4
cup of flour mixture to currants. Stir currants until well coated.  Add
remaining flour to batter, alternating with buttermilk. Mix until
smooth. Use wooden spoon to stir in currants and all of the flour.
Stir until well combined. Transfer batter to prepared pan. Smooth
surface with spatula. Bake until well-browned and toothpick inserted
into center comes out clean, about 1 hour, 25 minutes. Cake will  crack
on top. Let cake rest in pan for 10 minutes. Use flexible metal
spatula to separate cake from sides of pan. Carefully remove cake  from
pan to cooling rack. Spread glaze on warm cake. Let cake cool
completely. Cake can be stored 3 days at room temperature in foil.
Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE,
combine sugar and lemon juice in small bowl. Stir until smooth.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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