Currant Loaf Recipes

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.

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.

LEMON CURRANT LOAVES

Steps:

• For filling, in a small bowl, combine the currants, sugar and lemon zest; set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, 1/2 cup butter, eggs, lemon juice, lemon zest, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into six portions; roll each portion into a 10x4-in. rectangle. Melt remaining butter; brush over dough. Sprinkle filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side, to form a rope; pinch seams to seal., Place three ropes on a floured surface and braid; pinch ends to seal and tuck under. Transfer to a greased 9x5-in. loaf pan. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 50-55 minutes or until golden brown, covering loosely with foil during the last 15 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine icing ingredients; drizzle over loaves.

CURRANT LOAF

Steps:

• Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea.
• Leave this mixture for 1 to 3 hours so that the fruit will become plump.
• Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture.
• Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel.
• Pour into a well greased loaf tin.
• Cook in a moderate oven for approximately 45 to 60 minutes.
• Turn onto a wire rack to cool.