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A freshly baked Irish Tea Cake dusted with powdered sugar sits on a decorative plate ready to be served.

Easy Irish Tea Cake

A classic, comforting loaf cake that's tender, buttery, and speckled with raisins. It's simple to make, perfect for sharing over a cup of tea, and fills your home with a welcoming aroma of subtle spice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: Irish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup 115g
  • ¾ cup 150g
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup 120ml
  • 1 tablespoon granulated sugar, for sprinkling

Equipment

  • 9x5 inch loaf pan
  • Parchment paper (optional)
  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer or wooden spoon
  • Spatula
  • Wire cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  3. Optional: Plump raisins by soaking in hot water or tea for 10 minutes, then drain and pat dry.
  4. In a large bowl, beat the softened butter and ¾ cup sugar together for 2-3 minutes until pale and fluffy.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
  6. With the mixer on low, add one-third of the dry ingredients, mixing until just combined.
  7. Pour in half of the milk and mix until blended.
  8. Add another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix only until no streaks of flour remain.
  9. Gently fold in the raisins with a spatula.
  10. Pour the batter into the prepared pan, smooth the top, and sprinkle evenly with the remaining tablespoon of sugar.
  11. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.

Notes

For best results, use room-temperature ingredients. Raisins can be swapped for currants or dried cranberries. The cake stores well wrapped at room temperature for up to 4 days or can be frozen for up to 3 months. Serve slightly warmed with a pat of butter for a delightful treat.