Irish Tea Cake Recipe (2024)

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Housewife How-Tos

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.

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.

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Cooling Time: 15 minutes minutes

Equipment

Mixing bowl
Mixing spoon
Measuring cups and spoons
Cake Pan

Ingredients
US Customary or Metric

Cooking spray

2 cups white all-purpose flour
5 tablespoons sugar divided
1½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
3 tablespoons butter cubed and chilled
1 cup buttermilk cold
1 cup raisins

Instructions

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.

Nutrition

Did you try this?Let me know how it was!

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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Katie Berry's cleaning advice has been featured by MarthaStewart.com, HGTV Magazine, and RealSimple and more. She is a Cleaning Editorial Review Board member at The Spruce, and the author of "30 Days to a Clean and Organized House". She founded HousewifeHowTos.com in 2011 and has helped millions of people by sharing her practical and effective cleaning methods.

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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
1. 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.
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!
Reply
1. I’m so glad you liked it, Peggy. It’s a favorite here, too. 🙂
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 🇮🇪
Reply
I just made this and it is delicious!
Reply
1. I’m so glad you liked it, Lynda!
Can I use any dried fruit?
Reply
1. 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!
Can I add pecans or walnuts along with raisin s?
Reply
1. 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.
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!
Reply
1. I’m so glad you liked it!
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!
Reply
1. Thank you so much for the kind words, Erin!

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Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).

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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.

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What is baking in England it is called tea cakes? ›

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.

What do the Irish call a cup of tea? ›

They call a cup of tea "cupan tae" or "cuppa tay" on the Emerald Isle. Our tour director told us that "taking tea" is an Irish custom that has been enjoyed for centuries. Farmers and fishermen drank the hot drink to warm up on cold, winter days.

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What's the most popular tea in Ireland? ›

Barry's Tea is the most popular tea in Ireland, and we sipped many a pot of this golden blend. I like mine with raw sugar and a touch of milk. My travel companion drinks his plain.

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Why is a Teacake called a Teacake? ›

Afternoon tea began in the 1840s as a tradition of having a tea in the afternoons as a way to stave off hunger until the dinner meal was served. Along with quality tea, “tea cakes" were served with all kinds of appetizers that included mini sandwiches and other pastries as well.

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How unhealthy are hot cross buns? ›

Hot cross buns contain a little fat from butter/shortening (around 5%) and are high in carbohydrate so consideration is needed around portion size for people with diabetes. Hot cross bun sizes vary a lot. For example, one commercial variety sold in a 6 pack contains 40g carbohydrate and 920 kJ (220 calories).

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In Britain, cupcakes are called fairy cakes. Fairy cakes use a lighter glacé icing compared to the buttercream used by American bakers.

What are Scottish tea cakes? ›

The Tunnock's Teacake is a sweet food often served with a cup of tea or coffee. It was developed by Sir Boyd Tunnock in 1956. The product consists of a small round shortbread biscuit covered with a dome of Italian meringue, a whipped egg white concoction similar to marshmallow, although somewhat lighter in texture.

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Who made the original tea cake? ›

Tea cakes were initially made by plantation cooks for the guest of white slave owners. These tea cakes, which Etha Robinson describes as rustic approximations of European teacakes¹, were typically made with simple ingredients such as sugar, molasses, eggs, and vanilla when available.

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What is the etiquette for tea in Ireland? ›

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How is tea made in Ireland? ›

Use the proper tea-to-water ratio.

Use one tea bag or one teaspoon of loose leaf tea per cup of water to make a strong cup of Irish tea. Use less tea for a softer taste. Steep for the appropriate amount of time: Irish tea should be steeped for between 3 and 5 minutes.

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Irish Tea Cake Recipe (2024)

What is Irish Tea Cake?

It’s not Irish Soda Bread

Irish Tea Cake Recipe Steps

Rub Cold Butter into Dry Ingredients

Pour Buttermilk into the Well

Add Raisins and Bake

Let it Cool a Bit After Baking

Storing Irish Tea Cake

Irish Tea Cake

Equipment

Ingredients
US Customary or Metric

Cooking spray

Instructions

Notes

Nutrition

Comment Policy

Leave a Reply

FAQs

How to make tea the Irish way? ›

What are Scottish tea cakes? ›

References

Irish Tea Cake Recipe (2024)

What is Irish Tea Cake?

It’s not Irish Soda Bread

Irish Tea Cake Recipe Steps

Rub Cold Butter into Dry Ingredients

Pour Buttermilk into the Well

Add Raisins and Bake

Let it Cool a Bit After Baking

Storing Irish Tea Cake

Irish Tea Cake

Equipment

IngredientsUS Customary or Metric

Cooking spray

Instructions

Notes

Nutrition

Comment Policy

Leave a Reply

FAQs

How to make tea the Irish way? ›

What are Scottish tea cakes? ›

References

Ingredients
US Customary or Metric