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Currant Cake
16 tablespoons butter, softened
1-1/2
cups granulated sugar
1 teaspoon salt
2 large eggs, room temperature
10
ounce box currants or sultanas
4-1/2 cups all-purpose flour
2 teaspoons
baking powder
2 teaspoons baking soda
1-1/2 cups buttermilk
powdered
sugar
Preheat oven to 350F.
Butter two loaf pans and lined with waxed
paper and butter the wax paper.
Beat butter until light and creamy.
Slowly add the sugar and salt and continue beating about 5 minutes, until
very light.
Beat in eggs, one at a time.
Place the currants in a small
bowl and toss them with 2 tablespoons of the flour.
Combine remaining flour,
baking powder, and baking soda.
Stir half the flour into the butter/egg
mixture, then stir in the buttermilk.
Stir in the remaining flour, stir
vigorously until well mixed.
Stir in the currants.
Pour batter into
pans.
Bake about one hour and fifteen minutes, until a deep golden color. (A
toothpick inserted into the center should come out clean.)
Cool in pans on a
wire rack.
Unmould cooled cakes and peel away wax paper.
Dust with
powdered sugar.
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