Irish Currant and Raisin Cake

Submitted by ratherbeswimmin

"Nick Malgieri; posted by request. A coffee-cake."

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 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

directions

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.