Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Currants are soaked overnight in cold tea overnight and then cooked into a simple cake. Great with a cuppa. Simple and no mix-master needed I haven't tried to make this recipe with gluten free flour as yet.

Ingredients Nutrition


  1. Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
  2. Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
  3. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
  4. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
  5. Serve sliced and buttered. This loaf keeps very well for at least a week.
  6. Cooking and prep time does not include overnight soaking of the currants.


Most Helpful

This recipe lives up to it's name, It really couldn't be any easier. I made a few adjustments though. In checking the 375 g of currants in ounces I found that it's over 13 ounces (wow) and I used 4 ounces, I reduced the ask for sugar to 1/4 cup of Splenda Brown Blend and 2 Tbsp of regular Splenda and I really wouldn't want it any sweeter, for the egg I used 1/4 cup of egg white. The tea of choice was Cinnamon Spice Chai which, for me, was a good choice as I feel that cake benefited from the cinnamon and spice flavors. Baking temp was 350 f and it was done in 45 mins. Since there is no fat in the recipe (except the egg yolk which I removed) the crust is more chewy than tender but the inside in quite moist and light with a very good taste.

Annacia August 01, 2010

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