The best delicious Currant Cakes – Country Living recipe with easy-to-follow, step-by-step instructions that are foolproof. Try this Currant Cakes – Country Living recipe today!
Hello, friends — this Currant Cakes – Country Living recipe won’t disappoint. Made with simple ingredients, these currant cakes are wonderfully flavorful and addictive; everyone will be asking for more.
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The answer is simple: simplicity, reliability, and clear, tested instructions. This recipe has been tried and refined so you can expect consistently good results.
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1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 large eggs
2 tablespoons milk
2 tablespoons Drambuie
1 teaspoon rosewater
3/4 cup unsifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup dried currants
Confectioners’ sugar for dusting (optional)
1. Heat oven to 350°F. Grease twenty-four 1 1/4-inch miniature muffin-pan cups.
2. In a medium bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Beat in the eggs, milk, Drambuie, and rosewater until well combined.
3. Add the flour, baking powder, and salt. Beat at low speed, scraping the sides of the bowl occasionally, until the batter is smooth. Gently fold in the currants.
4. Spoon batter into the prepared muffin cups, filling each about two-thirds full. Bake 10 to 15 minutes, or until the centers spring back when lightly pressed with a fingertip. Cool the currant cakes in the pans on wire racks for 5 minutes, then remove the cakes and let them cool to room temperature. Dust with confectioners’ sugar if desired.
Country Living / March 1991 — Scanned & fixed by Di Pahl & gg
Yields
24 cakes