Glazed Irish Tea Cake

3/4 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 eggs
3 ounces cream cheese, softened
1-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currants or raisins
2/3 cup buttermilk

1/2 cup icing sugar
2 teaspoons lemon juice

1. Preheat oven to 325 degrees and grease, flour and place wax paper in the bottom of a 9" loaf pan.
2. Cream together butter, sugar and vanilla until fluffy.
3. Add eggs, one at a time, beating until fluffy, then the cream cheese.
4. In a separate bowl, sift together flour, baking powder and salt.
5. Use 1/4 cup of the flour mixture to coat the currants and set aside.
6. Gradually add the dry ingredients to the wet, along with the buttermilk. Mix until smooth.
7. Stir in the currants with a wooden spoon and then transfer batter to the prepared pan, smoothing the top with a spatula.
8. Bake until a toothpick comes out clean and the top has cracked, about 1 hour and 20 minutes.
9. Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack.
10. Prepare the glaze by mixing icing sugar and lemon juice, then glaze the top of the cake.
11. Allow to cool completely before serving.

Makes 10 slices