This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Very good cake! Everyone thought it was shortcake for the strawberries. We were in a hurry--we used an electric mixer, and the cake was done within an hour. We doubled the recipe and used two nonstick pans-one greased with pam, one ungreased. Only the one in the greased pan came out cleanly. Make sure your pans are very well greased.
Read More Very good cake! Everyone thought it was shortcake for the strawberries. We were in a hurry--we used an electric mixer, and the cake was done within an hour. We doubled the recipe and used two nonstick pans-one greased with pam, one ungreased. Only the one in the greased pan came out cleanly. Make sure your pans are very well greased.
This is a great recipe- although when I was making it I "accidentally" added an extra 1 cup of milk! I don't regret that mistake; every time I make this cake I add an extra cup of milk. It makes it very moist and very delicious! I hope this helped!
Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure to beat the sugar/butter (or margarine) for a long time to incorporate air - it makes the cake come out light and fluffy (do not beat to much after adding flour though). Added only 1 Tb more milk. My husband said he "couldn't stop eating it." It is plenty sweet - sweetness just right. Baked it in a sprayed 8" sq glass pan - still gooey at 30 mins so I baked it 10 mins more (40 mins total). Will make this again!
A very good cake to enjoy with coffee or tea. A word of warning: this cake needs parchment paper lining. I didn't use it the first time and it stuck to the pan.
This is a wonderful recipe. It makes a nice sized cake for snacking or a small party. It isn't too sweet which is wonderful for tea & coffee. Its texture is similar to pound cake, but I wouldn't go so far as to state that it's "very dry & dense"...just a slightly heavier texture than your standard cake. I imagine it would turn out badly if it were overmixed -- I stirred in the flour & milk by hand so that wouldn't happen.
Excellent St Patty's Day finish! This cake was moist, delicious and stayed that way for a few days. Just sweet enough to enhance your tea and leave a nice aftertaste. Before sprinkling on the confectioner's sugar, my wife put a little cinnamon-sugar on top! I recommend this one and we'll be making it again. If you're adventurous, poke some holes in the top of your slice with toothpicks and then douse it with some Bailey's Irish Cream!! It will soak right into the holes. Ohhh Yummmmmayy!! (-:
this was very tasty, although a tad bit "dry". i topped it with sliced strawberries and chocolate sauce. i think the "dryness" of the cake is not necessarily a downfall, as it will stand up wonderfully under juicy fruits, or sauces without becoming soggy. will make again for sure.
I was looking for an Irish dessert to bring to a potluck. This far exceeded my expectations. It was perfectly moist, amazingly easy, and is made with on-hand ingredients. This is the perfect treat to make in a pinch or for any reason at all. You may as well make two!
I've made this teacake so many times that I've actually lost count; it is so tasty! All I do differently than the recipe says is I add an extra cup of milk, which makes it perfectly moist. Hope this review helped!
Very good! I did as someone mentioned whipped the butter very well. Used 1 c. milk rather than 1/2 cup. It took about 10 more minutes of cooking time, but came out very fluffy and moist. Today tried it with Irish Cream and that was fantastic!
I loved this recipe! I only signed up to be a member of this site to say it! I made one change and that was that I made this recipe in a muffin tin. I shortened the cook time to 25 minutes and then topped it with fresh strawberries and black berries in a glaze. (Fresh whipped cream to top of course).. Oh my.. I should have made a double batch!!!
Delicious and moist!! Yumm!
Simple and tasty. Great with vanilla or dulce de leche ice cream AND a cup of Irish cream coffee! :D
I really enjoyed this cake. I lined cake pan with baking paper on the bottom only and it came out beautifully. It has a lovely taste and I agree it is better if you bake it a day before you want to use it. Cheers
Very nice cake. Second time around I reduced the sugar to 3/4 cup and added about 1/2 cup raisins. Tasty!
My family absolutely adores this recipe! Every time we have an occasion, we make this cake. We make a delicious berry sauce to go with it - just raspberries, strawberries, blueberries, blackberries, "43" licquor, and sugar. It's to die for, especially when served with BlueBell Vanilla Bean Ice Cream. Yum! Thanks, Cindy!
Lovely cake! Was craving "seed cake" after having read about it in a novel. Found this recipe & tweaked it only by adding 1 tbsp of caraway seeds. Didn't alter any other ingredients, however. Had to bake it for 45 minutes. Couldn't wait for it to cool properly before I tried a piece to go with my tea. Wow! This one is definitely a keeper. Thank you for sharing.
It is a good cake.It is very good with milk or tea but abit dry by itself. UPDATE: I made it again last night. I didn't have enough vanilla, so I put 1/2 teaspoon vanila and 1 teaspoon almond extract. It tasted really good, even better than the original.
This recipe worked well for me. The cake is delicious and has a nice, vanilla flavor. I added the extra two tablespoons of milk to get the batter to a creamy consistency. This was so easy and my family loved it!
Great cake even though you add a whole stick of butter! Good with bitter beverages.
I was intrigued by half the reviews here, which said MOIST, and the other half, which said DRY-- so I tried it myself! It is a dense and fairly dry cake, I would say. There is plenty of butter, so it is a pleasure to eat, and plenty sweet for an afternoon snack. But moist, or poundcake-like... I would not agree. It is a sturdy, tasty cake and so easy to make, I will definitely use this recipe again. Would be especially nice with some strawberries and whipped cream in the summer!!
This is very good and very easy! My daughter and I made it for an international dinner for her scout troop and everyone loved it!
I've made this time after time and it *always* turns out..I like to serve it with lemon curd or, as I'm living in Germany, a smooth vanilla sauce with fresh berries and mint leaf garnish (or candied lemon slices as well) is a wonderful addition in the spring/summertime months.
I made this for my kids school function where you had to bring an ethnic dish. The Irish folks never heard of it (including my Dad who is from Ireland!) It is simple to make and comes out great! I make it for bake sales for something different beyond cupcakes and brownies. Make sure it is cool before adding powdered sugar. It still will taste good, but the appearance isn't as nice. Thank you for this recipe!
two thumbs way up! tastes like a fluffy sugar cookie, as I would have suspected looking at the ingredients. It's dense, not too sweet, and really tastes like a sugar cookie! Would be great with some fresh fruit. EASY to make! Thanks!
I made this in the middle of the night as a surprise to my Irish husband for St. Patty's day breakfast. Not only did he love it so did my kids. I used whole wheat flour and Splenda as I am diabetic. It turned out wonderful! It was easy enough to make it at midnight even! To tone down the flavor of the whole wheat flour i added a little cinnamon. Thank you for sharing this with my family!
Just wonderful, really is a keeper. It turned out moist wth crisp edges. I opted to use almond flavoring and slivered almonds. FIVE Stars. Thank you , thank you
Delightful recipe! I followed it exactly and 4 drops of green food coloring for St. Paddy's day, and it came out perfectly (I submitted a picture if you'd like to see). Mine took the full 35 minutes to cook and I did not need to add any additional milk. Definitely recommended for a light tea cake! Thanks for the recipe!
Really good cake! A wonderful not too sweet cake which is a perfect accompaniment to a nice cup of earl gray. I made three of them this week to serve to company. It received great reviews. All the wives asked for the recipe.
I made this at the nursing home where I work- for 50 servings and used margerine and the powdered sugar/cinnomon topping- it worked out great! (although the diabetics were only allowed a very small piece) Everyone was asking for the recipe!
Easy and yummy. Add more milk like they said because batter was stiff. I like the taste of almond so I added some almond extract to the mix. Turned out very yummy!
Simple to make and no shopping necessary - basic ingredients are used. I'm hopeless with new recipes, and mine turned out lovely excepting a little bit of stick to the pan. Yum!
Not too bad right out of the oven, but definitely improved the next day. No changes necessary for me. Will keep this one on file!
Lovely recipe. Nice cake to go with a good cup-a
Super easy and super quick. I made this for my art students and everyone loved it. Even the mums took a bite and really liked it. Good thing I have a good memory because I wound up giving the recipe verbally to several people. Will def make again.
Made this for a family St Patrick's Day dinner. It was a HUGE hit! I followed directions, and beat sugar & butter for about 10 minutes, added just a tad more milk (maybe 1 or 2 T) and was sure to add flour & milk alternately ... used Pam Baking spray on the pan. Turned out great ... took a little more than 35 mins to cook, but that could be my own oven. This one is a keeper, I highly recommend!
Plain and yet tasty, but be warned that it is quite dry and dense. My kids, who NEVER eat cake, loved this and I am making a second one today. I had trouble getting it out of the pan, which was properly greased & floured.
This recipe is great if you want something that is moist and not too sweet. The perfect cake to serve after dinner with a scoop of ice cream and a cup of tea. Would also be good with a citrus glaze pour over top.
This is an awesome cake - plain with vanilla ice cream is how we tried it out, but I'm looking forward to drown it in Irish cream! I actually replaced baking powder with baking soda, purely by mistake, and it still survived the roommate review board! (That was when it was drowned in ice cream - I don't advise the soda!) I hope to make it the right way next time...
Mine sank in the middle; I was left with a fully risen ring around the edge and a one inch high center. I have no clue what went wrong, as I thought I followed the recipe exactly. Oh well it still tasted good.
I made it for St. Patty's day. Wonderful and easy. Made from items in my kitchen.
This was very nice. I added some green food colouring to the batter as I made it for St. Patricks day. It was a hit.
I really like this cake! I thought it was a little dry, but very tastey. I think it is supposed to be on the dry side? It was really good with strawberries.
Just back from a St Patrick's potluck where I brought this cake. Great success and yes it was "moist" enough for the party's taste ! Following all the advices I did double the milk quantity. I also choose to stick with the vanilla flavor ( but shall definitively try next time with the almond flavor). Now to make it REALLY Irish I had added in the dough 1/2 cup of whisky and some candied green cherries :-)
Wow...I don't know what I did wrong. I doubled the recipe to make a 9X13 cake but the middle fell completely. It was done around the edges and raw in the middle. I was excited about making a cake from "scratch" but it ended up a complete waste of ingredients. To make myself feel better I baked a "box" cake and it turned out fine. I am wondering if it had something to do with being at a high altitude. Any suggestions out there?
Very yummy and easy to make. So moist the powder sugar sifted on top disappeared. Enjoyed very much by all. Thank you Cindy.
Great recipe! I made this for St. Patrick's Day this year and served it with sweet cream and strawberries- best cake I've made! I had some egg whites left over from making mousse and didn't want to just toss the perfectly good egg whites- so I whipped to them into soft peaks and folded them into the batter. I noticed some reviewers commenting that they had found the cake heavy or dense- try folding in some soft peak whipped egg whites. End result was light and spongy- perfect!
Easy to make. However it didn't taste as good as we thought it would. We substituted oil for the butter and that might be what made it taste not so good. And yes everyone is right use wax paper with oil spray or parchment paper on the pan because it does stick even on a non-stick pan. We iced ours with 2 cups of confectioners sugar and the juice of two limes which I think helped with the overall taste of the cake. Next time I think I will do what another reviewer did and use strawberry jam inbetween layers.
Really quick and easy. Used a tablespoon more of milk, as directed. Left off the confectioner's sugar. and topped with whipped cream and strawberries just before serving, as other reviewers suggested - it was delicious.
Easy and delicious. I greased and floured the pan and also lined the bottom with parchment. I mixed the wet ingredients well, but only lightly combined the dry with the wet and the cake came out very moist and not too heavy or dense.
Very good, moist and good crumb. However, it took more like 45-50 minutes to bake. Great dessert for my St. Patrick's day dinner. Served with fresh ice cream, and it was a hit!
Very tasty, my first cake from scratch and even though I didn't cook it quite enough and the middle fell, it was excellent!
very good, easy and had everything needed. I served it with fruit salad and whip cream. Also good for in the kids lunch, since it is a dense cake it was easy to cut into wedges and wrap up.
I've made this several times, and it always turns out terrific!! Perfectly moist and flavorful enough to stand on its own; no need for frosting on this cake!
A nice ending to our 2015 St. Patrick's day meal. I only had an 8" pan, so I used it and it took 35 minutes to finish baking. I served it with thawed blueberries. I think this cake would make an excellent base for strawberry shortcake. We had 'Stout Slow Cooker Corned Beef and Veggies' and 'Amazingly Easy Irish Soda Bread' for dinner, both from AR.
It didn't rise right for me, and it needed something- maybe a chocolate sauce of some sort.
This cake is understated in its simplicity. But, sometimes, a nice simple cake is all that you need. This recipe is not too sweet and had a nice delicate crumb (I ran out of all-purpose flour and used cake and pastry flour for half of my flour content). Once this was served, I found it difficult to stop eating -- especially when I added whipped cream and strawberries to it. I'm not sure how "Irish" this recipe is, but it's certainly one that I'm keeping! A great addition to our St. Patrick's Day menu at my house!
I put in too much butter (for some reason I thought 1/2 cup of butter was 2 sticks), but it still turned out super DELICIOUS! A little buttery only because of my stupid mistake. Came out of the pan really easily (probably because of all the butter).
Wow! This is one of the best cakes I have ever made! I substituted the milk with one small container of Stonyfield Farm maple cream top yogurt and used 1 TBS of vanilla. For a topping I prepared a basic whiskey sauce.
Almost perfect as-is, except it needs a whole cup of milk instead of half a cup. A very good basic cake.
This cake was so easy to make. It turned out beautifully. I wasn't too sweet so I was able to serve it with Irish bananas (on this site) and vanilla ice cream. My husband asked me if I made the cake or bought it! Can't get better than that!
Yumm! We loved this! I made it with an Irish dinner last night, and it was gobbled up! I made another one today Light and fluffy with a delicate taste. Perfect with coffee or tea, or topped with strawberries
This was a really good cake. I do think I would cut the sugar down to 3/4 of a cup as it was really sweet. And like a lot of cakes I liked it better the next day. I was not sure just how the cake was going to turn out, but would put it closer to a pound cake type of cake. I will make this again and again as it was very easy and had a good taste.
This was the best and fist thing i have baked i was only 13 when i made this for class and i went in with 4 large pans came back with none this has taking me a long to find this recipe and just want to say it was very good and thank you for sharing it but i do think you should add more Confectioners sugar than what it calls for
A great tea cake! I didn't change a thing and served it with whipped cream and berries as an option at my St. Patrick's Day tea party. It's great just with powdered sugar on top though...
Easy to make and enjoy, it did a great job creating a special tea time memory with my daughter, place some fresh fruit on top and enjoy some tea..
First made to the recipe exactly. This was a great tea cake, flavor-wise. We did think that it was a bit dry, which does go well drinking a cup of Earl Grey! I next made it and split the cake, and using a string, cut the cake into two layers. I spread raspberry preserves between the two layers, and topped with whipped cream. As soon as I can find some clotted cream, we are going to try it with a lemon curd filling and clotted cream on the top. Updated: I made this recipe again for a very large family dinner; splitting the cakes in two with a length of string as before. On the first cake, I used lemon curd for filling with a clotted cream dollop for each slice. The second cake I filled with fresh sliced strawberries mixed with a bit of freshly whipped cream (which I had slightly sweetened with raw sugar). I garnished that cake with whipped cream and whole strawberries on the top. Both went over very well. Now I just need to figure out something for the chocoholics!
I made it for the potluck at work and one change that I made is instead of 1/2 cup milk, I added 1 cup milk and it came out perfect. I added chopped almonds on the top before baking and baked it for 50 minutes.
This is very moist and soft . I added an extra half cup of Milk and i also added some chopped apple . It turned out beautiful .
Very tasty. Loved the buttery flavor and as stated in the directions added more milk because the batter was stiff and the cake turned out great. Thank you for sharing this recipe. I make this cake often and I always put jam after I have poured about 2/3 of the batter and then pour the rest of the batter. This cake doesn't last more than 2 days in our home.
My favorite cake! Quick, easy, and delicious on its own. I also use it as my staple cake for fancier desserts like Tiramisu, custardy cakes, or fruity cakes. Basically any recipe that calls for white cake - use this instead.
The flavor is wonderful, and it is a nice firm cake. A bit too crumbly for me, but I will make it again and try adding even more milk to the batter. Overall, this was enjoyable with a hot cup of coffee. I added extra vanilla to mask the cornbread taste, which some cakes have.
this was ok. It turned out to be fairly dry & dense, similar to pound cake but more dry. My bf only ate 1/4, i finished it 1/2, and the rest went to the trash ...i may bake it again, if i feel like it, and maybe next time, it will turn out to be moist...like some reviews said...
I’m sorry to say that this turned out “packed.” It was light in consistency.
I made this for family thanksgiving dinner. I really liked it and everyone loved it. Someone suggested using more milk to make it moist, but I followed original recipe and it was good. But I will try using more for next time and compare how it makes differences!
VERY tasty. Quite good for entertaining especially if just for tea and coffee. But did round off a nice cornbeef and cabbage dinner.
I think this was wonderful. The name describes it well as it's perfect to eat with my afternoon cup of tea. It's a bit sweet to eat on its own. I had no trouble with it rising, and I didn't find it dry in the least. I drizzled a design in chocolate on the serving plate and dusted a pretty design on top of the cake with powdered sugar. It looked as pretty to serve as it tastes.
Love this recipe..make it every St. Patty's day. I wait till last minute to sprinkle with powdered sugar.
This is a simple yet delicious cake. I was surprised at how good it was for being such a simple recipe. Definitely recommended.
Lovely! Nice light, buttery taste with a crisp outer crust and a soft moist crumb inside. Goes well with a cup of tea or coffee.
This cake was perfect! I had to add a bit of extra milk to the batter but that was the only modification. It was even better the next day. Great alone but could be a great accompaniment with fruit. Enjoy!
Very good, simple cake. Good for gatherings where you don't want/need a fancy, involved cake. I added pinches of mace and cinnamon and it got rave reviews.
absolutely loved this recipe. quick make for a rainy day when the kids want something sweet to snack on.
This is my first time with tea cake and I'm no distinguished tea cake judge,but I'm lovin' this.
My daughter made this for a multicultural day for Ireland. This is now a keeper for St. Patty's Day! (We may even add a few green food coloring drops for a festive look!) The whole family and classmates loved it! Beat the butter and sugar for awhile before adding the flour. In our oven, 30 minutes was a perfect bake time. Simple, yet delicious!
Perfect! I loved this cake, it was great. Top with cinnamon sugar.You may need to add a tablespoon or 2 of milk though. It makes it much more moist.
Very good! It tastes so buttery. I did change the recipe a bit by adding the full cup of milk as others recommended. I only added it because the batter was too doughy, like cookie dough rather than cake batter. I was afraid it would be way too dry for the 40 minute cooking time. Anyway, the cake came out perfect : very tender, spongy but compact. It cooked for about 33 minutes. I lined my pan with wax paper and oiled it a bit. The cake slid right off and no clean up necessary. We had it plain, but I think strawberries with sugar would make it even nicer.
Loved! I took the advice of other reviewers and doubled the recipe, and used wax paper. I also squeezed in juice from two oranges and used raspberry preserves between the layers.
This is an easy delicious cake! Perfect with coffee or tea. I know I will make this often
