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    IRISH CURRANT AND RAISIN CAKE


    Source of Recipe


    Perfect Cakes

    List of Ingredients




    2 1/4 cups unbleached all-purpose flour (spoon flour into dry-measure cups and level off) plus 1 tablespoon
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, softened
    3/4 cup sugar
    1 large egg, at room temperature
    1/2 cup currants
    1/2 cup golden raisins
    3/4 cup buttermilk or milk
    One 2-inch-deep 8-inch round cake pan, buttered and bottom lined with parchment or wax paper

    Recipe



    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.



    Makes one 8-inch cake, about 12 servings.



 

 

 


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