Currant 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:

• Cream butter, lemon peel and lemon juice until light.
• Add sugar and cream until light and fluffy.
• Add eggs and blend well.
• In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
• Stir in currants.
• Drop by teaspoonsful onto greased and floured baking sheet.
• Bake at 350* for 10 minutes or until set.
• Remove to a wire rack to cool.

Steps:

• Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
• Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
• Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
• Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
• Transfer to the prepared baking tray and shape into a round 1 1/2” deep. Cut a cross on top and bake for about 40 minutes until golden brown.

Steps:

• Preheat oven to 375F and grease baking pans very well.
• Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
• Add a little of the flour, rind and juice of lemon and salt.
• Work the rest of the flour in slowly along with the currants.
• Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
• Bake until lightly browned, about ten minutes.