Posts Tagged ‘currants’

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Apple Ginger Cake

March 31, 2020

This is a feel good cake, perfect for tea time or sharing with friends. I love the warm ginger and how well it goes with all of the apple!

You will need:

  • 2 c currants
  • 1 c (~ 6 oz) dried apples, chopped
  • Scant 1/4 c (~2 oz) crystallized ginger, chopped
  • 1/2 c brandy or bourbon
  • 2/3 c whole milk
  • 1 c molasses
  • 2 t baking soda
  • 4 c flour
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1/2 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t salt
  • 8 T unsalted butter, room temperature
  • 1/2 c brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 c toasted nuts, chopped (I used pecans)

20191227 Apple Ginger Cake 01

Then you will…

  1. Preheat your oven to 325 degrees. Grease and flour a Bundt pan.
  2. In a medium bowl, combine the currants, dried apple and crystallized ginger.
  3. Warm the brandy or bourbon for 20 seconds in the microwave.
  4. Stir the brandy into the dried fruits and set aside.
  5. In a medium bowl, combine the milk with the molasses and baking soda.
  6. In another medium bowl, combine the flour with the cloves, nutmeg, ground ginger, cinnamon and salt.
  7. In a large bowl, cream together the butter and brown sugar.
  8. Mix in the eggs.
  9. Mix the milk mixture and the flour mixture into the butter mixture, alternating between the two.
  10. Gently mix in the fruit and nuts.
  11. Pour into the prepared pan.
  12. Cover with a double layer of aluminum foil, tightly crimped around the edges of the pan.
  13. Set the pan in a deep roasting pan.
  14. Add boiling water to the roasting pan until it reaches about halfway up the bundt pan.
  15. Bake for approximately 2 1/4 to 2 3/4 hours, until a toothpick in the center comes out clean.
  16. Remove the Bundt pan from the water and allow to cool for 20 minutes before inverting onto a plate
  17. Serve warm in slices with some whipped cream.
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Irish Soda Bread

April 16, 2019

This bread is extra tasty due to the addition of currants and a little bit of caraway seed. Serve it savory with sharp Irish cheddar and some sour cornichons. Serve it sweet with a bit of butter and jam.

You will need:

  • 4 c flour plus 1 T extra
  • 4 T sugar
  • 1 t baking soda
  • 1 1/2 t salt
  • 4 T (1/2 stick) cold butter, cut into pieces
  • 1 3/4 c cold buttermilk, shaken
  • 1 egg, lightly beaten
  • 1 orange, zested
  • 1 c currants
  • 1/2 t caraway seeds

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour with the sugar, baking soda and salt.
  3. Add the butter and mix until well combined (you may want to use your fingers for this step).
  4. In a measuring cup, lightly beat together the buttermilk, egg and orange zest.
  5. Slowly add the buttermilk mixture to the flour.
  6. Toss the raisins with a tablespoon of flour and the caraway seeds. Mix them into the wet dough.
  7. Flour your counter well. Dump the dough onto the floured counter and knead it a few times until you can shape it into a round loaf.
  8. Set the loaf on the prepped baking sheet and lightly cut a cross into the top with a serrated knife.
  9. Bake for 45-55 minutes, or until the bread sounds hollow.
  10. Cool on a baking rack.

20190317 Irish Soda Bread 02

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