Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dessert Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
3/4 c Unsalted butter --
- room temperature
1 c Sugar
2 ts Vanilla
2 lg Eggs
3 oz Cream cheese --
- room temperature
1 3/4 c Cake flour
1 1/4 ts Baking powder
1/4 ts Salt
1 c Dried currants
2/3 c Buttermilk
Glaze:
1/2 c Confectioners' sugar -- sifted
2 ts Fresh lemon juice
Preheat oven to 325°F, with rack in center of oven.
Generously grease a 9" (7-cup capacity) loaf pan. Dust with flour;
tap pan over sink to discard excess flour. Cut piece of parchment
paper or waxed paper to fit bottom of pan. Set aside.
For Cake:
Use mixer to cream butter, sugar, and vanilla until fluffy. Add eggs,
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 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, 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 3 days at room
temperature in foil. Cake can also be frozen up to 3 months, wrapped
airtight.
For Glaze:
Combine sugar and lemon juice in small bowl. Stir until smooth.
