16 tb (2 sticks) unsalted butter;
-softened
1 1/2 c Sugar
1 ts Salt
2 lg Eggs; at room temperature
1 Box; (10-ounce) currants
4 1/2 cups unbleached, all-purpose flour (spoon flour into cup and 1/2 cup
measures and level off with a spatula or the back of a knife) 2 teaspoons
baking powder 2 teaspoons baking soda 1 1/2 cups buttermilk or milk
Set a rack at the middle level of the oven and preheat to 350 degrees.
Prepare pans and set aside.
In a large mixing bowl, beat the butter until soft and light with a hand
mixer set at medium speed or in a heavy duty mixer fitted with the paddle.
Gradually beat in the sugar and salt and continue beating about 5 minutes,
until very light. Beat in the eggs, one at a time, continuing to beat until
the mixture is smooth and fluffy.
Place the currants in a small bowl and toss them with 2 tablespoons of the
flour. Stir the baking powder and baking soda into the remaining flour in a
bowl to mix. Stir half the flour into the butter and egg mixture, then stir
in the buttermilk. Stir in the remaining flour, then stir vigorously or
beat by machine on lowest speed about 1 minute, until well mixed. Stir in
the floured currants well.
Scrape the batter into two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans buttered
and lined with parchment or buttered waxed paper and smooth the top. Bake
for about one hour and fifteen minutes, until well risen and a deep golden
color. A skewer or thin knife plunged into the center of the cakes should
emerge clean. Cool in pans on a rack. Unmold cooled cakes and peel away
paper.
Yield: Two 8 1/2 by 4 1/2 by 2 3/4 inch loaves
Notes: Recipe courtesy of Nick Malgieri
Yields
1 Servings