Currant Cake – a delicious recipe with blackcurrant jam, currants, butter, sugar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Warm the jam in a saucepan and stir until it liquifies. Remove from heat, let cool, and stir in the currants.
2
Mix the butter, sugar, salt, and vanilla extract with a hand mixer until creamy. Stir in the eggs one at a time. Mix the flour and baking powder together and stir gently into the cake mixture. Do not over mix.
3
In a greased and floured 10 inch cake pan, pour in half the cake batter, followed by a layer of jam, and then top with the remaining cake batter. Drag a fork through the batter to form streaks. Bake the cake for 35-40 mins. Remove from the oven and let cool on a wire rack. Sprinkle with powdered sugar before serving.
1150
kcal
Calories
72
g
Fat
110
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup blackcurrant jam, 1 cup currants, 1 1/3 cup butter or margarine, 1 1/4 cup sugar, and more.
Yes, Currant Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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