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Irish Currant and Raisin Cake

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“Nick Malgieri; posted by request. A coffee-cake.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper.
  2. Set oven rack in middle of oven; preheat oven to 350°.
  3. In a bowl, stir 2 ¼ cup flour, baking powder, baking soda, and salt together.
  4. 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.
  5. Reduce mixer speed to low and beat in half the flour mixture.
  6. Stop and scrape down the bowl and beater with a rubber spatula.
  7. Beat in the buttermilk, then the remaining flour mixture.
  8. Give the batter a final mix with the spatula.
  9. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter.
  10. Scrape batter into the prepared pan; smooth the top.
  11. Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean.
  12. Cool in pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper.
  13. Invert the cake onto another rack and cool completely.
  14. Storage: wrap in plastic wrap and keep at room temperature, or double-wrap and freeze for longer storage.

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