Scottish Currant Cake Recipes

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MOM'S CURRANT CAKE



Mom's Currant Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 loaf

Number Of Ingredients 9

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream, or half and half
1 heaping tablespoon molasses
12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup Demerara sugar
3 large eggs
2 cups currants

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.

BLACK CURRANT CAKE



Black Currant Cake image

Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.

Provided by Adina

Categories     Cakes

Time 55m

Number Of Ingredients 6

250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants
75 g/ 2.7 oz/ 1/3 cup unsalted butter (soft)
175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar
3 large eggs
175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
1 teaspoon baking powder

Steps:

  • Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
  • Clean and dry the black currants. Set aside.
  • Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.
  • Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

Nutrition Facts : ServingSize 1 slice, Calories 282 kcal, Carbohydrate 45 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 90 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 4 g

SCOTTISH CURRANT SLAB



Scottish Currant Slab image

I saw this recipe on 'The People's Cookbook'. It was sent in by a Scottish lady and I believe that the recipe was her late mother's. It won its dessert heat, and quite deservedly so. It's a delicious mix of buttery pastry and currants, with a secret ingredient to keep it wonderfully moist. It's a winner in my house!

Provided by Noo8820

Categories     Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 10

750 g plain flour
1 pinch salt
225 g butter or 225 g margarine
250 g butter (at room temp)
250 g caster sugar
1 egg (beaten)
550 g currants
1 teaspoon ground mixed spice
4 teaspoons granulated sugar
2 teaspoons custard powder, mixed with a little water to form a paste

Steps:

  • For the pastry:.
  • Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
  • Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
  • For the filling:.
  • Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
  • Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
  • Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
  • Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
  • Divide the pastry into half.
  • Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
  • Spoon the fruit mixture into pastry case, spread evenly and pack well.
  • Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
  • Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
  • Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
  • Serve hot or cold.

Nutrition Facts : Calories 9723.3, Fat 407.3, SaturatedFat 248.2, Cholesterol 1226.6, Sodium 3084.4, Carbohydrate 1462.4, Fiber 84.3, Sugar 639.8, Protein 135.7

CURRANT SQUARES



Currant Squares image

I have two Irish sisters inlaw and both say this is one of their favorite desserts. Especially when its make with home made flakey pastry

Provided by Marlitt

Categories     Dessert

Time 1h

Yield 20 squares

Number Of Ingredients 11

5 ounces firm butter or 5 ounces margarine, grated
6 ounces flour
1 pinch salt
ice water
4 ounces butter
3 ounces sugar
8 ounces currants
1 pinch cinnamon
1 lemon, juice and rind of
1 large apple, grated
1 slice bread, crumbled

Steps:

  • To make pastry:.
  • Freeze butter or margarine for half an hour before grating.
  • Sift flour and salt, then add butter or margarine.
  • Mix into flour with palette knife.
  • Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
  • Put all filling ingredients into a saucepan and bring to boiling point.
  • Set aside to cool.
  • Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
  • Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
  • Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
  • Dust with caster sugar and cut into squares when cool.
  • Makes 20 squares.

Nutrition Facts : Calories 181.1, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.6, Sodium 106.9, Carbohydrate 21.5, Fiber 1.3, Sugar 13.2, Protein 1.6

IRISH CURRANT AND RAISIN CAKE



Irish Currant and Raisin Cake image

Provided by Nick Malgieri

Categories     Cake     Fruit     Dessert     Bake     St. Patrick's Day     Currant     Raisin     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 8-inch cake, about 12 servings

Number Of Ingredients 11

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
One 2-inch-deep 8-inch round cake pan, buttered and bottom lined with parchment or wax paper

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.

DUNDEE CAKE



Dundee Cake image

This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 12

Number Of Ingredients 14

1 cup raisins
1 cup dried currants
⅓ cup diced candies mixed fruit peel
⅓ cup candied cherries, quartered
2 tablespoons grated orange zest
⅓ cup all-purpose flour
1 cup butter, softened
1 cup white sugar
4 eggs
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 ounce ground almonds
½ cup whole almonds
1 tablespoon corn syrup

Steps:

  • Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
  • Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
  • Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
  • Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 62.6 g, Cholesterol 102.7 mg, Fat 21.5 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 10.6 g, Sodium 178.7 mg, Sugar 34.8 g

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