Irish Currant Cake

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Servings: 8 Difficulty: Advanced
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A classic, moist loaf cake studded with sweet dried currants
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This traditional Irish currant cake is a humble yet deeply satisfying dessert, perfect for afternoon tea or a cozy weekend brunch. The batter is rich and buttery, creating a tender crumb that is generously studded with plump, sweet currants. The slight tang of buttermilk balances the sugar, while the flour-tossed fruit ensures even distribution throughout the loaf. It has a deep golden crust and a soft, moist interior that stays fresh for days. Simple to mix and bake, this recipe relies on pantry staples to deliver authentic, home-style comfort food that pairs beautifully with a cup of black tea or coffee.

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Irish Currant Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 430.2

Description

This traditional Irish currant cake is a humble yet deeply satisfying dessert, perfect for afternoon tea or a cozy weekend brunch. The batter is rich and buttery, creating a tender crumb that is generously studded with plump, sweet currants. The slight tang of buttermilk balances the sugar, while the flour-tossed fruit ensures even distribution throughout the loaf. It has a deep golden crust and a soft, moist interior that stays fresh for days. Simple to mix and bake, this recipe relies on pantry staples to deliver authentic, home-style comfort food that pairs beautifully with a cup of black tea or coffee.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Butter two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans and line the bottoms with parchment or buttered waxed paper.
  3. In a small bowl, toss the currants with 2 tablespoons of the flour to coat; set aside.
  4. In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer fitted with a paddle attachment on medium speed until soft and light.
  5. Gradually add the sugar and salt, beating for about 5 minutes until the mixture is very light and fluffy.
  6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the mixture is smooth and fluffy.
  7. In a separate bowl, whisk together the remaining flour, baking powder, and baking soda.
  8. Stir half of the flour mixture into the butter and egg mixture.
  9. Stir in the buttermilk until just combined.
  10. Stir in the remaining flour mixture, then beat on the lowest speed for about 1 minute until well mixed and smooth.
  11. Gently fold in the floured currants until evenly distributed.
  12. Scrape the batter into the prepared loaf pans and smooth the tops.
  13. Bake for about 1 hour and 15 minutes, or until the cakes are well risen, deep golden brown, and a skewer inserted into the center emerges clean.
  14. Cool the cakes in the pans on a wire rack.
  15. Once cooled, unmold the cakes and peel away the parchment paper.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 430.2kcal
% Daily Value *
Total Fat 48.6g75%
Saturated Fat 30.6g153%
Cholesterol 129.0mg43%
Sodium 1.2mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: irish cake, currant loaf, butter cake, buttermilk cake, dried fruit cake, tea time cake, classic baking, homemade dessert, fruit loaf, traditional recipe, afternoon tea, moist cake
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