Author Topic: Welsh Brandy Currant Tea Bread  (Read 2244 times)

Olga Drozd

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Welsh Brandy Currant Tea Bread
« on: January 06, 2013, 01:02:48 PM »
Welsh Brandy Currant Tea Bread

Brandy soaked currants, and toasted almonds make this a very tasty little fruitcake.  Delicious with a cup of hot tea or coffee. Not recommended for children as it is quite boozy.

1 cup currants
1/2 cup good brandy or Cognac

1/2 cup butter PLUS 2 Tablespoons butter, at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
1 cup toasted and finely chopped almonds

Soak the currants in brandy for at least 1 hour at room temperature--or, covered, in the refrigerator for up to 3 weeks.

Heat the oven to 325 F.  Grease a 9 x 5 x 3 inch loaf pan.


Put the butter and sugar in a large bowl and beat with an electric mixer on high speed for 5 minutes, until pale and fluffy.  Add the eggs, one at a time, beating well after each.

With the mixer on low, add baking powder, vanilla, and salt.  When ingredients are well mixed, scrape down the sides of the bowl.  Add about 1/3 of the flour, and without waiting for it to be completely mixed in, add the remaining flour in the same way.  Scrape the bowl.  Add almonds and soaked currants (including any remaining brandy); mix just until blended.

Pour the batter into the prepared pan.  Bake until the cake is lightly browned and springy to the touch about 1 hour and 15 minutes.  A wooden pick inserted in the center should come out almost clean but with no uncooked batter sticking to it.  Place the pan on a wire rack to cool for 30 to 40 minutes.  Loosen the edges of the cake with a knife.  Turn it out and turn over.  Let cool completely.  Serve freshly made, or wrap airtight and store up to 5 days at room temperature, or freeze.  Makes 12 to 14 portions.
« Last Edit: January 06, 2013, 01:27:46 PM by Olga Drozd »