Ingredients Jump to Instructions ↓

  1. --CAKE-- 3/4 c Unsalted butter

  2. - room temperature 1 c Sugar

  3. 2 ts Vanilla

  4. 2 lg Eggs

  5. 3 oz Cream cheese

  6. - room temperature 1 3/4 c Cake flour

  7. 1 1/4 ts Baking powder

  8. 1/4 ts Salt

  9. 1 c Dried currants

  10. 2/3 c Buttermilk

  11. --GLAZE-- 1/2 c Confectioners' sugar, sifted

  12. 2 ts Fresh lemon juice

  13. 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to

  14. 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add

  15. 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour,

  16. 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored

  17. 3 days at room temperature in foil. Cake can also be frozen up to

  18. 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.


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