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Easy Irish Tea Cake

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“Currants are soaked overnight in cold tea overnight and then cooked into a simple cake. Great with a cuppa. Simple and no mix-master needed I haven't tried to make this recipe with gluten free flour as yet.”
1hr 15mins

Ingredients Nutrition


  1. Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
  2. Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
  3. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
  4. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
  5. Serve sliced and buttered. This loaf keeps very well for at least a week.
  6. Cooking and prep time does not include overnight soaking of the currants.

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