Irish Tea Cake Raisins

My grandmother kept a tea cake on her counter at all times, wrapped in a simple linen cloth that seemed to hold onto the buttery smell long after the last slice was gone. She never measured anything precisely, but somehow every cake emerged from her oven with that same tender golden crumb. This recipe captures that same effortless charm, with plump raisins tucked into every bite.

I made this for a rainy Sunday morning when my sister visited unexpectedly. The kitchen filled with that warm vanilla scent that makes everyone drift toward the oven, asking if it is done yet. We ate it with mugs of tea while watching the rain against the window, and she asked for the recipe before even finishing her first slice.

Ingredients

• All-purpose flour: The foundation that gives structure without making the cake heavy or dense
• Granulated sugar: Sweetens and helps create that tender, fine crumb structure
• Baking powder: Essential for the lift that makes this cake feel so light
• Salt: A pinch that balances the sweetness and wakes up all the flavors
• Unsalted butter: Use it softened to room temperature for proper creaming and best texture
• Large eggs: Bind everything together and add richness to the crumb
• Whole milk: Creates moisture and tenderness throughout the cake
• Vanilla extract: Adds that comforting background aroma that makes everything taste homemade
• Raisins: Plump little jewels of sweetness that make this cake special
• Lemon zest: Brightens everything subtly, though the cake works perfectly without it
• Powdered sugar: A snowy dusting on top makes it look finished and pretty

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9-inch pan thoroughly, or use parchment paper for easy removal later

Mix the dry ingredients:

Whisk the flour, baking powder, and salt in a medium bowl so everything is evenly distributed

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, which takes a few minutes but is worth the effort

Add the eggs and flavor:

Beat in eggs one at a time, then stir in the vanilla and lemon zest until everything is combined

Combine everything:

Add the dry ingredients and milk alternately, starting and ending with the flour, mixing only until you no longer see dry streaks

Fold in the raisins:

Gently incorporate them so they are evenly distributed without overworking the batter

Bake until golden:

Pour the batter into your prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean

Let it cool properly:

Wait 10 minutes in the pan before moving the cake to a wire rack, then let it cool completely before dusting with powdered sugar

Pin It

This cake became my go-to for new neighbors and unexpected guests. Something about its simplicity makes people feel immediately at home, like they have been welcomed into something timeless and unhurried.

Making It Your Own

Soaking the raisins in warm Irish whiskey for half an hour transforms them into something extraordinary. The alcohol bakes off completely, leaving behind just a hint of warmth and complexity that makes people wonder what makes this cake so special.

Serving Suggestions

A warm slice with salted butter melting into it is my favorite way to eat this cake. It also pairs beautifully with raspberry jam or a slice of sharp cheddar cheese, which might sound strange but is actually quite traditional in some parts of Ireland.

Storage And Timing

This cake actually tastes better the second day, once the flavors have had time to settle and the raisins have softened further. Keep it wrapped at room temperature for up to three days, though it rarely lasts that long in my house.

• Bake it the night before you plan to serve it for the best texture and flavor
• Wrap it tightly in plastic once completely cooled to maintain freshness
• Freeze individual slices wrapped in plastic and foil for up to two months

Pin It

There is something profoundly comforting about a cake that asks for nothing more than a cup of tea and good company.

Recipe FAQs

→ What type of raisins work best?

Plump, juicy raisins provide the best texture. Soaking them in warm tea or Irish whiskey enhances their flavor and softness.

→ Can I substitute any ingredients?

Yes, currants or sultanas can replace raisins. Using whole milk and unsalted butter ensures a tender crumb.

→ How to tell when the cake is done?

Insert a toothpick into the center; it should come out clean when fully baked after 35-40 minutes.

→ What is the ideal serving suggestion?

Dust with powdered sugar and serve alongside butter and jam for an authentic Irish experience.

→ Can this be prepared in advance?

Yes, it can be baked beforehand and stored covered at room temperature for up to two days.