Recipe - Glazed Irish Tea Cake

CAKE
Three fourths cup Unsalted butter
room temperature
1 cup Sugar
2 teaspoon Vanilla
2 lg Eggs
3 ounce Cream cheese
room temperature
1 Three fourths cup Cake flour
1 One fourth teaspoon Baking powder
One fourth teaspoon Salt
1 cup Dried currants
2/3 cup Buttermilk

GLAZE
One half cup Confectioners' sugar, sifted
2 teaspoon Fresh lemon juice

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
9inch (7cup 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 One fourth 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 wellbrowned 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