IRISH CURRANT AND RAISIN CAKE

Irish Currant and Raisin Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

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2 1/4 cups unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 cup currants
1/2 cup golden raisin
3/4 cup buttermilk or 3/4 cup milk

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.