Currant cake, a classic British treat, boasts a moist crumb studded with sweet and tangy currants. It’s a versatile bake perfect for afternoon tea, a picnic basket, or a simple dessert. This recipe will guide you through creating a currant cake that’s bursting with flavor and sure to impress your family and friends.
Ingredients You’ll Need
For this recipe, gather the following ingredients:
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) granulated sugar
- 4 large eggs
- 275g (2 cups) self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100ml (1/2 cup) milk
- 1 teaspoon vanilla extract
- 200g (1 1/2 cups) currants
Optional ingredients:
- Zest of one lemon for added freshness
Ingredient Substitutions:
- Don’t have self-raising flour? Simply combine 275g of all-purpose flour with 3 teaspoons of baking powder.
- If you don’t have currants on hand, sultanas or raisins make excellent substitutes.
Equipment You’ll Need
- 2lb loaf pan
- Mixing bowls
- Electric mixer (optional, but recommended)
- Spatula
- Wire rack
Let’s Get Baking: A Step-by-Step Guide
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Prepare your pan: Grease and flour a 2lb loaf pan. This will prevent your cake from sticking.
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Cream together the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This is easiest with an electric mixer, but can be done by hand with a little elbow grease.
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Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Ensure the mixture is homogenous before adding the next egg.
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Combine dry ingredients: In a separate bowl, whisk together the self-raising flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
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Combine wet ingredients: In another bowl, combine the milk and vanilla extract.
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Add dry and wet ingredients to the batter: Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, and mix until just combined. Don’t overmix!
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Fold in the currants: Gently fold in the currants, ensuring they are evenly distributed throughout the batter.
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Pour batter into prepared pan: Pour the batter into your prepared loaf pan and spread it evenly.
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Bake: Bake in a preheated oven at 180°C (350°F) for approximately 50-60 minutes, or until a skewer inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Tricks for the Perfect Currant Cake
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Room temperature ingredients: Using room temperature ingredients, especially the butter and eggs, helps create a smoother batter that mixes more evenly.
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Don’t overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake.
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Test for doneness: To ensure your cake is cooked through, insert a skewer or toothpick into the center. If it comes out clean, your cake is ready.
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Storage: Once completely cool, store your currant cake in an airtight container at room temperature for up to 3 days.
Delicious Serving Suggestions
Enjoy a slice of this delightful currant cake with a cup of tea or coffee. For an extra special treat, serve it slightly warm with a dollop of clotted cream or a drizzle of custard.
FAQs About Making Currant Cake
Q: Can I freeze currant cake?
A: Absolutely! Currant cake freezes beautifully. Once the cake is completely cool, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight at room temperature before serving.
Q: My currant cake is a bit dry. What went wrong?
A: Several factors could contribute to a dry cake, such as overbaking or using the wrong measurements. Be sure to follow the recipe closely and check for doneness early.
Delicious Homemade Currant Cake
Closeup of Current Cake Slice
This recipe is a fantastic starting point for making a delicious currant cake. Experiment with different flavors, like adding a citrus zest or a sprinkle of cinnamon to the batter. Happy baking! And if you’re looking for other delectable cake recipes, be sure to check out our guides on how to make traditional Christmas cake, sultana cake, and banbury cake.
