Irish Currant And Raisin Cake 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.

IRISH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
• Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
• Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
• Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

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 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 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:

• 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.