Currant Pound Cake

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  • 1 1/2 cups dried currants
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon mace
  • 9 eggs, separated
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 4 1/4 cups sifted flour


Preheat oven to 350°F.
Grease 2 (9x5-inch) loaf pans.
Rinse currants well with hot water, then drain and pat dry. Using a stand mixer or hand mixer, beat butter, sugar and mace until light and fluffy.
Add egg yolks a few at a time, fully incorporating and scraping bowl between each addition. Add lemon and vanilla extracts. Add half of flour and beat on low speed until fully incorporated.
Repeat with remaining flour, then fold in currants.
In a separate bowl, whip egg whites to stiff peaks.
Fold in about 1/4 of egg whites to batter. Gently fold in remaining whites.
Divide evenly between prepared pans. Bake for about 1 hour, or until a toothpick inserted in center comes out clean. Cool for at least 10 minutes before removing from pan.
Serve warm or cool completely on a rack before storing.

Recipe from Central Market Mill Creek - Culinary Resource Center
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