Black Currant Pound Cake Food

BLACK CURRANT DRIZZLE CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line with baking parchment, allowing the ends to drape over for easy removal.
• Put the butter, caster sugar, flour, eggs and vanilla into a large bowl. Beat together with an electric whisk until pale and creamy, about 5 minutes. Spread one third of the batter into the prepared pan. Sprinkle with 1/3 of the black currants.. Dot another 1/3 of the batter over top of the currants. Spread over carefully. Sprinkle another 1/3 of the black currants over top. Finally spread with the remaining batter, reserving the remainder of the currants for after.
• Place into the heated oven and bake for about one hour, until risen and a skewer inserted in the centre comes out clean. Remove from the oven.
• Place the remainder of the currants in a bowl along with the granulated sugar. Add the lemon juice and stir in with a fork, lightly mashing the fruit just a bit.
• Take a skewer and poke holes all into the top of the cake. Spoon the fruit,sugar and juice mixture over top evenly. Allow to cool completely before removing from the pan. The top should be set and crisp. Cut into slices to serve. Eat within a few days. (So NOT a problem!!)

BLACK CURRANT POUND CAKE

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.

CURRANT & LEMON CAKE

Steps:

• Place currants, lemon juice, and butter in a pan and heat to melt butter.
• Cool slightly.
• Beat in eggs with a wooden spoon.
• Add sugar, rind, flour and milk. Mix well.
• Bake in a lined roasting dish at 160 C for about 1 hour.

MOM'S CURRANT CAKE

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.