Irish Currant and Raisin Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rightfully this cake belongs in the chapter with the other cakes that contain dried fruit, but to me it is the quintessential coffee cake. It is a quick and easy version of a cake that I remember from my childhood, made by the mother of my school friend, the late Noel Giles. Noel and I consumed about a ton of this cake per year between the ages of twelve and eighteen a taste of it still makes me feel like a teenager. 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 |
Directions:
1. 1. Set a rack in the middle of the oven and preheat to 350°.
2. 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
3. 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. 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. 5. Give the batter a final mix with the rubber spatula.
6. 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. 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. 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.
9. Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.
10. Perfect Cakes HarperCollins
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