Irish Currant And Raisin Cake Food

CURRANT SQUARES

Steps:

• To make pastry:.
• Freeze butter or margarine for half an hour before grating.
• Sift flour and salt, then add butter or margarine.
• Mix into flour with palette knife.
• Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
• Put all filling ingredients into a saucepan and bring to boiling point.
• Set aside to cool.
• Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
• Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
• Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
• Dust with caster sugar and cut into squares when cool.
• Makes 20 squares.

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.

IRISH RAISIN CAKE

Steps:

• Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

IRISH SODA BREAD WITH RAISINS

Steps:

• Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
• Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
• Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

IRISH RAISIN CAKE

Steps:

• Combine the raisins, sugar and 2 cups water in a saucepan. Bring to a boil and boil for 10 minutes.
• Add the butter and stir until it melts.
• Remove from the heat and let cool.
• Dissolve the baking soda in 2 tablespoons of hot water in a small bowl. Add to the raisin mixture.
• Sift the flour, salt, cinnamon and cloves into a large bowl.
• Add the beaten egg, if using (see NOTE).
• Add the raisin mixture and vanilla and stir to mix well.
• Pour into 1 large or 2 small well-greased loaf pans.
• Bake at 350 degrees F for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
• Remove to a wire rack to cool.
• Remove cake(s) from loaf pan after 5 minutes to cool completely.

CURRANT CAKE

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.