Updated: Apr 27, 2020
These are great light cakes to have with your morning coffee or tea.
2 cups of unbleached flour
1 1/4 cup of raw sugar
1 cup of currants
3/4 cup of milk or half & half
1 stick of unsalted butter at room temp
1/3 cup of water
3 teaspoon baking powder
1 tablespoon of orange rind
1 teaspoon of vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees
Sift together flour, salt, and baking powder.
In a small saucepan place 1/2 cup of sugar, water, and orange rind. Bring to boil and remove from heat and stir in currants and set aside.
In a stand mixer cream together remaining sugar and butter.
Next add eggs, one at a time, followed by vanilla extract.
Then alternate in 3 to 2 with flour and milk, starting and ending with flour, until smooth.
Drain currants, reserving syrup, then fold in currants to the batter.
Fill lined muffin cups 1/2 way and bake for 20 to 25 minutes, until firm.
While cakes are baking, take the reserved syrup and reheat and reduce by 25%.
Once cakes are removed, prick tops and spoon syrup of each cake.