Best 3 Black Currant Pound Cake Recipes

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Indulge in the delightful flavors of a classic Black Currant Pound Cake, a timeless treat that embodies the essence of comfort and indulgence. This delectable pound cake features a moist and tender crumb, studded with plump, juicy black currants, and enveloped in a crisp, sugary crust. Each bite offers a burst of tangy sweetness, complemented by the subtle nutty flavor of the currants. The article presents three variations of this beloved cake: a traditional Black Currant Pound Cake, a decadent Black Currant Pound Cake with Cream Cheese Swirl, and a gluten-free Black Currant Pound Cake for those with dietary restrictions. Embrace the versatility of this classic recipe and discover the joy of baking with black currants.

Let's cook with our recipes!

MOM'S CURRANT CAKE



Mom's Currant Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 loaf

Number Of Ingredients 9

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream, or half and half
1 heaping tablespoon molasses
12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup Demerara sugar
3 large eggs
2 cups currants

Steps:

  • Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
  • In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
  • Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

BLACK CAKE



Black Cake image

Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.

Provided by Julia Moskin

Categories     cakes, dessert

Time 4h

Yield 3 or 4 cakes, about 4 dozen servings

Number Of Ingredients 19

1 pound prunes
1 pound dark raisins
1/2 pound golden raisins
1 pound currants
1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries
1/4 pound mixed candied citrus peel
2 cups dark rum; more for brushing cake
1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
1/4 pound blanched almonds
1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter
4 sticks (1 pound) butter; more for buttering pans
1 pound (about 2 1/2 cups) light or dark brown sugar
10 eggs
Zest of 2 limes
2 teaspoons vanilla extract
1/2 teaspoon Angostura bitters
4 cups (1 pound) all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon

Steps:

  • At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
  • When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
  • If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
  • Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
  • In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
  • Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
  • While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams

BLACK CURRANT POUND CAKE



Black Currant Pound Cake image

I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003).

Provided by Vino Girl

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 15

2/3 cup boiling water
6 black currant tea bags (such as Twinings)
1/3 cup nonfat sour cream
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup butter, softened
3 eggs
2 teaspoons vanilla extract
cooking spray
1/4 cup boiling water
1 black currant tea bag (such as Twinings)
3/4 cup powdered sugar
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350F°.
  • CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
  • Remove and discard tea bags; cool tea to room temperature.
  • Stir in sour cream.
  • Combine flour, baking powder, and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
  • Spoon batter into a 10-inch tube pan coated with cooking spray.
  • Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 15 minutes on a wire rack.
  • Remove from pan; cool completely on wire rack.
  • GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
  • Remove and discard tea bag.
  • Add powdered sugar and juice to brewed tea, stirring well with a whisk.
  • Drizzle glaze over cake.

Nutrition Facts : Calories 300.6, Fat 9.9, SaturatedFat 5.8, Cholesterol 63, Sodium 138.1, Carbohydrate 49.5, Fiber 0.6, Sugar 31.1, Protein 3.9

Tips:

  • For the best flavor, use fresh black currants. If you can't find fresh currants, you can use frozen or dried currants.
  • If you don't have a food processor, you can chop the currants by hand. Just be sure to chop them finely.
  • Be careful not to overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.

Conclusion:

This black currant pound cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a sweet and tangy glaze. It's sure to be a hit with everyone who tries it.

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