Moms Currant Cake Recipes

RED CURRANT CAKE

Steps:

• Preheat oven to 375 degrees. Prepare a 9 inch spring-form cake pan by greasing it with butter. Set aside.
• In a large mixing bowl, using a hand-held mixer, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
• Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
• In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
• Add the red currants and fold into the batter with a rubber spatula.
• Pour into prepared spring-form cake pan and set aside.
• Add all ingredients (with the exception of the red currants) to a bowl and mix together with your hands, pressing the butter into the other ingredients until a crumbly mixture has formed.
• Loosely crumble this mixture over the cake.
• Top with the remaining 1/4 cup red currants. (Optional)
• Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
• Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 30 minutes. Remove the cake from the pan and allow to fully cool before serving.

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.

MOM'S FRUITCAKE

Steps:

• Preheat oven to 250-275 degrees.
• Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
• Pan sizes and baking chart:
• 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
• 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
• 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
• 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
• No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
• 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

MOM'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Combine cake mix and pudding mix.
• In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
• Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
• To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

MOM'S AMAZING "24 KARAT" CARROT CAKE

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

CHOCOLATE CURRANT CAKE WITH TANGY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let stand 20 minutes.
• Sift flour, cocoa, baking soda and salt into medium bowl. Whisk sugar, yogurt, oil, milk, eggs and vanilla in large bowl. Mix in dry ingredients. Fold in currant mixture and chocolate chips. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
• Spread Tangy Chocolate Frosting over cooled cake and serve.

RUTH'S CARROT CAKE WITH CURRANT ICING

Steps:

• Grease and flour 2 9" cake pans.
• Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
• Drain pineapple,reserving syrup.
• Add syrup to dry mixture; add eggs, oil and vanilla.
• Beat 3 minutes.
• Stir in pineapple, carrots and nuts.
• Bake 325 degrees for about 40 min or until done.
• Cool 10 min in pan.
• Unmold.
• Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
• Fold in nuts and currants.

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.