Recipe(tried): Glazed Irish Tea Cake posted first by AJ of MD

When we were planning my daugher's wedding 4 years ago and were looking for a recipe to make to place in the hotel rooms of guests traveling to AZ from out of town, AJ of MD posted this for me and it was a HUGE success. I baked the cake in the mini loaf pans. Good luck with the wedding planning! Enjoy it because it goes by so quickly.
Nancy

From AJ in MD:
Here's another of my stand-by recipes. I recommend it very highly. Again, I have no idea how to adapt it, sorry!

GLAZED IRISH TEA CAKE

CAKE
3/4 cup unsalted butter -- room temperature
1 cup sugar
2 teaspoon vanilla
2 large eggs
3 ounce cream cheese -- room temperature
1 3/4 cup cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried currants
2/3 cup buttermilk

GLAZE: 1/2 cup sifted powdered sugar and 2 tsp FRESH lemon juice.

PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

FOR CAKE, use mixer to cream together cream cheese and sugar. Then cream in butter and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Mix until well combined.

Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated.

Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined.

Transfer batter to prepared pan. Smooth surface with spatula.

Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top.

Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. Add the 2nd tsp of juice gradually, tasting.

Spread glaze on warm cake. Let cake cool completely.

Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.