Currantteacakes Recipes

HOW TO MAKE AN OLD FASHIONED CURRANT CAKE

Steps:

• Preheat the oven to around 180ºC/350ºC (moderate). Line or grease the cake pan.
• Cream the butter and sugar.
• Fold in the egg yolks. Add the golden syrup and sour milk. Stir to combine.
• Add the sifted flour, cinnamon, mixed spice and nutmeg. Alternate gradually with the addition of the currants, raisins and ground cloves.
• Beat the 3 egg whites until stiff. Fold into the cake batter.
• Add the dissolved baking soda and mix through.
• Pour the batter into the prepared cake pan.
• Place in the oven. Bake for around 2 hours. The cake is ready when a skewer inserted into the center comes out clean.
• Remove from the oven once baked. Cool on a wire cooling rack.

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.

EASY IRISH TEA CAKE

Steps:

• Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
• Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
• Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
• Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
• Serve sliced and buttered. This loaf keeps very well for at least a week.
• Cooking and prep time does not include overnight soaking of the currants.