An Easy Make and Bake Currant and Cinnamon Sugar Cake

currant tea cake New End Studio
Here's the finished cake in a waxpaper lined tin. 
Baked with raisins and cinnamon sugar on the top.


2 Cups All Purpose Flour
4 tsp Baking Powder
1/4 Cup Sugar
1/2 Cup Unsalted Butter
1/2 Cup Currants or other Dried Fruit
1 Cup Milk and 1 Egg Yolk OR 1/2 Cup Milk and 1 Whole Egg

Rehydrate the currants or dried fruit. Soak them in a little warm water, or plain warm tea for about 30 minutes give or take.  Drain them well. Use a strainer/colander or pour off the water/tea and shake until liquid is gone.

Mix the Flour, Baking Powder, and Sugar together in a bowl.  If you want to add a tiny pinch of salt, do this now.

Cut in the Butter until ingredients are the consistency of fine breadcrumbs.  I use a  manual pastry blender, two forks is harder to manage, but maybe you are good with them.

Stir in the drained currants until well blended.

In a separate container, blend the milk and egg together.  I use a large measuring cup to measure the milk then add the egg, then blend with a fork in the same cup, this saves washing another bowl.

Add the blended liquids to the dry ingredients and stir until all is blended.

I bake this in a greased (Pammed) cake tin.  You can bake on a cookie sheet or in cupcake or muffin tins, I have done all of these ways.  I like the cake tin, the smaller one I have, because the baked cake will fit in a tin. 

Keeping the cake in a tin keeps it fresher, if it will last long, about 5 days, depends on weather and success of baking. 

Ovens vary, so you need to know your own oven's temperamentalities.

I sometimes sprinkle plain sugar on the top and sometimes Cinnamon Sugar on the top, before putting it in the oven.

Bake for 20-30 minutes in a 350F Preheated Oven.  This bakes faster when it is not in a cake tin, closer to the 20 minutes.  The last one I baked took about 33 minutes.

We eat this with butter or jams and also plain.  It goes nicely with tea.  It's an easy recipe and not overly sweet, as the sugar is only 1/4 cup.  I have another recipe for a similar teatime cake and that one uses nearly 1 cup of sugar for the same size cake.

Hope you like this,  if you try it, let me know how it worked out for you.  Enjoy!
easy pineapple angel food cake New End Studio
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Stephanie said...

sounds yummy! I love cakes that go well with tea

M.M.E. said...

Ooh, I've never made or eaten a cake like this. But it looks pretty good. Thanks for sharing!

New End Studio said...

I need to watch out for too much sugar, so unfrosted cakes are something I try to make. They are a nice alternative and remind me of cozy kitchens and a big pot of tea.