Irish Currant And Raisin Cake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.