Currant Cake

Name: Currant Cake
Ingredients: 1/3 cup blackcurrant jam; 1 cup currants; 1 1/3 cup butter or margarine; 1 1/4 cup sugar; 1 pinch salt; 1 tsp vanilla extract; 4 None eggs; 2 cup all purpose flour; 1/2 tsp baking powder

9 ingredients

3 steps

Ingredients

1/3 cup blackcurrant jam
1 cup currants
1 1/3 cup butter or margarine
1 1/4 cup sugar
1 pinch salt
1 tsp vanilla extract
4 None eggs
2 cup all purpose flour
1/2 tsp baking powder

Directions

1

Preheat the oven to 325°F. 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.