Currant Cake Food

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.

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.

CURRANT CAKES

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.

COCONUT-RED CURRANT CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch rimmed baking sheet or jelly roll pan with coconut oil; line the bottom with parchment paper. Brush the parchment with more oil and dust with flour, tapping out the excess.
• Sift the flour, baking powder and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with a mixer on medium-low speed, 30 seconds, then increase the speed to medium high and beat until thick, pale and fluffy, 8 to 10 minutes. (Don't underbeat; the beaten eggs are essential to help the cake rise.) Pour the egg mixture over the flour mixture and gently fold together with a rubber spatula until combined. Add the melted coconut oil and coconut extract and stir to just combine. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool 5 minutes.
• Generously sift confectioners' sugar over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the frosting: Spread the coconut on a baking sheet and bake at 350 degrees F, stirring once, until lightly browned and toasted, 5 to 7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove the bowl from the heat and beat the egg white mixture with a mixer on medium-high speed until thick, glossy and cooled, about 6 minutes. Beat in the vanilla and coconut extracts.
• Gently unroll the cake. Spread the jelly over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the frosting on the top and sides of the cake. Sprinkle with the toasted coconut.

CURRANT TEA CAKES

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.

IRISH CURRANT AND RAISIN CAKE

Steps:

• Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper.
• Set oven rack in middle of oven; preheat oven to 350°.
• In a bowl, stir 2 ¼ cup flour, baking powder, baking soda, and salt together.
• In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes; add in egg, beating until smooth.
• Reduce mixer speed to low and beat in half the flour mixture.
• Stop and scrape down the bowl and beater with a rubber spatula.
• Beat in the buttermilk, then the remaining flour mixture.
• Give the batter a final mix with the spatula.
• Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter.
• Scrape batter into the prepared pan; smooth the top.
• Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean.
• Cool in pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper.
• Invert the cake onto another rack and cool completely.
• Storage: wrap in plastic wrap and keep at room temperature, or double-wrap and freeze for longer storage.

IRISH CURRANT AND RAISIN CAKE

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
• 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
• 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
• 5. Give the batter a final mix with the rubber spatula.
• 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
• 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
• 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
• Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.

CHOCOLATE CURRANT CAKE WITH TANGY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let stand 20 minutes.
• Sift flour, cocoa, baking soda and salt into medium bowl. Whisk sugar, yogurt, oil, milk, eggs and vanilla in large bowl. Mix in dry ingredients. Fold in currant mixture and chocolate chips. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
• Spread Tangy Chocolate Frosting over cooled cake and serve.

RED CURRANT PIE (OR IS IT CAKE?)

Steps:

• For Crust: In a medium bowl, sift together flour and baking powder.
• Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
• Pat the dough evenly into the bottom of a 9" springform pan.
• Chill dough in pan for 25-30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in oven for 25 minutes, or until golden.
• For Filling: In a medium bowl, beat egg whites until stiff.
• Gradually stir in sugar and cornstarch; beat for 5 minutes.
• Fold currants into mixture and pour into warm crust.
• Bake in oven for 10 minutes, or until top is lightly browned.
• Cool completely before serving.