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Before you jump to Very fruity Irish tea cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to begin saving energy by going a lot more green.
Start out with exchanging the bulbs. Obviously you shouldn’t confine this to just the kitchen area. The usual light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Using these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. It goes further than merely replacing the lights, though; turning off lights that aren’t needed is actually another good thing to do. The kitchen lights in particular will often be left on all day long, just because the family tends to spend a lot of time there. Of course this also happens in different rooms, not simply the kitchen. Make a habit of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.
From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, after all. Mostly, all it requires is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to very fruity irish tea cake recipe. You can cook very fruity irish tea cake using 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Very fruity Irish tea cake:
- Get of pre-soaking.
- Take 110 grams of raisins.
- Use 110 grams of currants.
- Use 110 grams of sultanas.
- Get 50 grams of chopped candied peel.
- Get 50 grams of demerara sugar.
- Use 150 ml of hot tea, any kind.
- Prepare of cake.
- Use 50 grams of pecan nuts.
- Take 1 large of egg.
- Take 225 grams of self-raising flour.
- Provide 2 tbsp of milk.
Instructions to make Very fruity Irish tea cake:
- I find its always best to start this the night before. All you do is place the fruits and Peel in a bowl, then dissolve the sugar in the the hot tea and pour this over the fruits. Then cover with a cloth and leave to soak – as the fruits absorb the tea they become plump and juicy..
- When you are ready to make the cake, preheat the oven to 170°C then place the pecans on a baking tray and pop them in the oven. Give them 8 minutes to toast but put a timer on as the burn very easily..
- After they have cooled roughly chop the nuts. Now whisk the egg and add it to the fruits along with the toasted nuts and sifted flour. Give everything a thorough mixing. Add a tablespoon of milk and if the mixture still feels stiff, stir in another. Spoon the mixture into a prepared loaf tin and level with the back of a spoon. Bake on the lower shelf of the oven for 1 hour 10 minutes until it feels springy in the center..
- When it comes out of the oven turn it out onto a wire rack to cool. Serve it cut in thick slices spread generously with butter..
But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully. To make Irish Tea Cake, combine the dry ingredients in a large mixing bowl. Next, add the cubes of very cold butter and, using your fingertips, rub them into the flour mixture until it resembles a coarse meal. This step leads to a "shorter" bread which minimizes the breakdown of gluten, so you wind up with a more tender result.
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