Thursday, November 25, 2010

Currant cake recipe

     One of the great things about having housemates, is the people you meet. One of the originals from when I first bought the house on Ossington, is Tristram. Originally from Victoria, Tris is a brilliant young artist and the following recipe is one that was a tradition at his house during the holidays. He brought some back with him after he had been home for Christmas and I had to have the recipe. This is a light, uncomplicated Christmas cake that is the perfect foil to the abundance of gooey sweet treats. Nutmeg and currants, did I mention I really like currants, are allowed to shine alone in this recipe. It is completely different from the one my family makes. I think that's why I like it so much. It is a little harder to make than some of the other recipes I have posted only because of the folded egg whites. They are what gives the cake it's texture, so be gentle, don't just beat them in.

Tris

A photo of Tris's art


English currant cake

Ingredients

1 cup sugar
1 cup butter or margarine
4 large eggs separated
1 cup milk
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon nutmeg*
3 cups currants/raisins or a combination of both
¼ teaspoon of salt **
Directions
Preheat oven to 350 degrees
Prepare a 9” spring form cake pan, or its equivalent
Cream together sugar and butter until light and fluffy
Beat in one at a time 4 egg yolks
Add in milk
In a separate bowl, combine flour, baking powder and nutmeg. Gradually add flour mixture into the wet ingredients.
Beat egg whites until stiff, not dry, and then fold into batter.
Pour into 9” pan and bake for 1 hour or until toothpick inserted comes out clean.

 * This is the recipe to use fresh nutmeg, so get out that microfile if you've got it
** I omit the salt, I don't put salt in any of my dessert baking and rarely use it in most of my other cooking either.

     Thanks again Tris for sharing this recipe. That's what the  holidays are all about, good friends, good food and sharing time together. Enjoy.

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