Irish Tea Cake

Ingredients and Weight:

• 2 cups (4 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup brewed Irish breakfast tea
• 1/2 cup chopped candied ginger
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped walnuts

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Difficulty Level:

3 (medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients alternately with the buttermilk and Irish breakfast tea, beginning and ending with the dry ingredients.
4. Fold in the candied ginger, cranberries, and walnuts.
5. Pour the batter into the prepared bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

Calories per serving (1/8 of cake): 450 Total fat: 25g Saturated fat: 15g Cholesterol: 120mg Sodium: 240mg Carbohydrates: 50g Protein: 6g

Dish Characteristics:

• Moist and flavorful
• Rich and buttery
• Spiced with Irish breakfast tea, candied ginger, and dried cranberries
• Topped with chopped walnuts

User Comments:

• "This Irish Tea Cake was a hit at our St. Patrick's Day party. It was perfectly moist and flavorful, and the combination of tea, ginger, and cranberries was delightful." - Sarah J.
• "I loved the unique twist of using Irish breakfast tea in this cake. It added a wonderful depth of flavor that made it extra special." - John C.
• "The Irish Tea Cake was a beautiful presentation. Its golden brown color and candied ginger garnish made it a showstopper." - Mary K.

Special Precautions and Tips:

• Use high-quality Irish breakfast tea for the best flavor.
• If you don't have candied ginger, you can substitute crystallized ginger.
• If you don't have dried cranberries, you can substitute raisins or cherries.
• To make the cake ahead of time, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days.