Serve this delicious cake as the perfect treat for St. Patrick's Day, and watch Irish eyes smile! Each bite of tea cake is filled with currants and citrusy glaze. Here's hoping we all find our pot of gold under the rainbow!


Serves 8 to 10


1/2 cup butter, room temperature

1 cup refined sugar

1 1/2 teaspoons pure vanilla extract

2 eggs

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup dried currants

1/2 cup plus 1 teaspoon buttermilk


1/2 cup confectioners' sugar, sifted

2 teaspoons fresh lemon juice, 1 teaspoon fresh orange juice

Whisk together until smooth.


Preheat oven to 350ºF.

Place currants and 1/4 cup flour in a small bowl, mix well; set aside.

Prepare 9-inch round cake pan or spring-form pan (which is what I used), grease and dust with flour, cut a piece of parchment paper to fit the bottom, line and set aside.

In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Sift together flour, baking powder and salt. Add a 1/3 of the flour into the butter mixture, blend well, then add a small amount of buttermilk. Repeat, alternating ingredients, until all ingredients are well incorporated.

Stir in the currants and flour, mix well.


Spoon batter into prepared baking pan and spread evenly.

Bake 30-32 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and let cake cool in pan on a wire rack for 10 minutes.

Release cake from spring-form pan or run a knife around edges to loosen cake and turn out onto a serving plate. Drizzle glaze over cake, cover top and sides with a pastry brush or as an alternative, simply dust with confectioners' sugar. Serve with a dollop of Irish Whiskey-laced whipped cream, optional.