Black Currant Pound Cake Recipes

Steps:

• Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
• In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
• Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla and almond extract in a large bowl with an electric whisk until lump-free. Spoon into the tin and bake for 10 mins.
• Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more until golden and risen and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar.

Steps:

• Preheat oven to 350F°.
• CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
• Remove and discard tea bags; cool tea to room temperature.
• Stir in sour cream.
• Combine flour, baking powder, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
• Spoon batter into a 10-inch tube pan coated with cooking spray.
• Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 15 minutes on a wire rack.
• Remove from pan; cool completely on wire rack.
• GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
• Remove and discard tea bag.
• Add powdered sugar and juice to brewed tea, stirring well with a whisk.
• Drizzle glaze over cake.