Irish Currant And Raisin Cake Recipes

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.

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
• 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
• 4. Decrease the 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.
• 5. Give the batter a final mix with the rubber spatula.
• 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
• 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
• 8. Cool in the 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 and keep at room temperature, or double-wrap and freeze for longer storage.

Steps:

• Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

Steps:

• Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
• Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
• Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

Steps:

• 1. To make pastry: freeze butter or margarine for half an hour before grating.
• 2. Sift flour and salt, then add butter or margarine, mix into flour with palette knife.
• 3. Add iced water until a dough is formed, wrap and chill in fridge.
• 4. Put all filling ingredients into a saucepan and bring to boiling point, once done set aside to cool.
• 5. Preheat oven to gas mark 6/ 200°C/ 400°F.
• 6. Roll out half the pastry very thinly and line a Swiss roll tin.
• 7. Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
• 8. Glaze with egg or milk and bake for 30 minutes or until light gold in color.
• 9. Dust with caster sugar and cut into squares when cool.

Steps:

• Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
• Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
• Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
• Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
• Transfer to the prepared baking tray and shape into a round 1 1/2” deep. Cut a cross on top and bake for about 40 minutes until golden brown.

Steps:

• Combine the raisins, sugar and 2 cups water in a saucepan. Bring to a boil and boil for 10 minutes.
• Add the butter and stir until it melts.
• Remove from the heat and let cool.
• Dissolve the baking soda in 2 tablespoons of hot water in a small bowl. Add to the raisin mixture.
• Sift the flour, salt, cinnamon and cloves into a large bowl.
• Add the beaten egg, if using (see NOTE).
• Add the raisin mixture and vanilla and stir to mix well.
• Pour into 1 large or 2 small well-greased loaf pans.
• Bake at 350 degrees F for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
• Remove to a wire rack to cool.
• Remove cake(s) from loaf pan after 5 minutes to cool completely.

Steps:

• In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
• Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
• Make the frosting:
• In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.