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    Title: Glazed Irish Tea Cake
 Categories: Cakes, Breads
      Yield: 10 servings
----------------------------CAKE---------------------------------
    3/4 c  Unsalted butter - room temperature
      1 c  Sugar
      2 ts Vanilla
      2 lg Eggs
      3 oz Cream cheese - room temperature
  1 3/4 c  Cake flour
  1 1/4 ts Baking powder
    1/4 ts Salt
      1 c  Dried currants
    2/3 c  Buttermilk
---------------------------GLAZE--------------------------------
    1/2 c  Confectioners' sugar, sifted
      2 ts Fresh lemon juice
      
  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.       ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK





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