Irish Tea Cake Raisins

The first time I baked this cake, my kitchen filled with such a comforting buttery aroma that my neighbor actually knocked on the door to see what was happening. I had been craving something simple and sweet, not too fancy, just the kind of treat that begs to be eaten with a steaming mug of tea. When I pulled it from the oven, the golden crust gave way to the most tender crumb I've ever achieved in a home kitchen. Now it is my go-to whenever I need to bake something that feels like a hug.

Last spring, my sister visited and we spent an entire rainy afternoon experimenting with different soaking liquids for the raisins. We tried Earl Grey tea, then Irish whiskey, and finally settled on a simple warm water soak that let the fruit shine without overpowering the delicate vanilla notes. The cake disappeared so quickly that we ended up baking a second one that same evening, laughing through flour clouds and sharing stories late into the night. That day convinced me that sometimes the oldest recipes are the best ones.

Ingredients

• All-purpose flour: The foundation that gives this cake its tender structure without making it heavy or dense
• Granulated sugar: Sweetens while creating that lovely golden crust we all love
• Baking powder: The secret to the lift that makes each slice feel impossibly light
• Salt: Just enough to balance the sweetness and let the vanilla shine
• Unsalted butter: Softened to room temperature so it incorporates beautifully and creates that rich flavor
• Large eggs: Bind everything together while adding structure and richness
• Whole milk: Adds moisture and helps create that tender texture we are after
• Vanilla extract: The aromatic backbone that makes the cake taste like home
• Raisins: Juicy little bursts of sweetness throughout every single bite
• Lemon zest: Optional but highly recommended for a bright note that cuts through the richness
• Powdered sugar: For that final dusting that makes everything feel special and finished

Instructions

Get your oven ready:

Preheat to 350°F and prepare your pan with a thorough greasing and flouring, or use parchment paper for easy removal

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a medium bowl so they are evenly distributed

Cream the butter and sugar:

Beat them together until the mixture turns pale and fluffy, which usually takes about 3 minutes of mixing

Add the eggs:

Incorporate them one at a time, making sure each one is fully blended before adding the next

Stir in the flavor:

Mix in the vanilla extract and lemon zest if you are using it for that bright aromatic touch

Combine everything:

Add the dry ingredients and milk alternately, starting and ending with the flour mixture and mixing only until just combined

Fold in the raisins:

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

Bake to perfection:

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

Cool completely:

Let the cake rest in the pan for 10 minutes before moving it to a wire rack to finish cooling

Finish with style:

Dust generously with powdered sugar right before serving for that beautiful professional touch

Save

My grandmother used to say that a cake like this was meant to be shared, and she was right. I brought one to a book club meeting and suddenly found myself being asked for the recipe more than we discussed the actual book. There is something about the simplicity that makes people feel comfortable and at home.

Making It Your Own

The beauty of this tea cake lies in how adaptable it is to your preferences. I have swapped the raisins for dried cranberries during the holidays, and once I used chopped dried figs when I was feeling fancy. Each variation brings its own character while maintaining that same tender crumb that makes this recipe so reliable.

The Perfect Serve

While this cake is lovely on its own, it truly sings when served warm with a generous pat of salted butter melting into the top. A pot of Earl Grey tea or a strong Irish coffee makes the perfect companion, especially on a gray afternoon when you need something comforting. The contrast between the warm cake and cold butter is something I look forward to all week.

Storage And Make-Ahead Tips

This cake actually improves slightly on the second day as the flavors meld together and the raisins soften further. Wrap it tightly in plastic wrap once it is completely cooled and it will keep at room temperature for up to three days. You can also freeze individual slices wrapped in foil for those mornings when you want something special but do not have time to bake.

• Toast leftover slices for breakfast and top with a bit of jam
• The recipe doubles beautifully if you are feeding a crowd
• Soak the raisins in warm water for 10 minutes if they seem especially dry

Save

There is something profoundly satisfying about a recipe that has stood the test of time, that connects us to generations of home bakers who found joy in the simple act of mixing flour and butter and sugar. I hope this cake becomes part of your own story, filled with warm kitchens and happy moments shared with people you love.

Recipe FAQs

→ Can I substitute currants for raisins in the cake?

Yes, currants or sultanas can be used interchangeably to provide a similar burst of sweetness and texture.

→ What is the best way to soak the raisins before baking?

Soaking the raisins in warm tea or Irish whiskey for about 30 minutes enhances their flavor and keeps them moist during baking.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs once baked through.

→ Can I prepare this cake without an electric mixer?

Yes, a whisk or sturdy spoon works well to cream butter and sugar and combine ingredients by hand.

→ Is it necessary to dust the cake with powdered sugar?

Dusting with powdered sugar adds a sweet finish but can be omitted if preferred.

→ What serving suggestions complement this cake?

Serve slices with butter and jam for an authentic Irish touch or enjoy it plain with tea or coffee.