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Currant Cake

chef.brandon's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Lard 1 Cup (16 tbs)
  Cream of tartar 1 Teaspoon
  Water 1 Cup (16 tbs) (Small Cup)
  Currants 1 Pound
  Sugar 1 Cup (16 tbs)
  Mixed spices/All spice 2 Teaspoon
  Apple 1 , pared, thinly sliced
  Milk 1 Teaspoon
  Sugar 1 Teaspoon (A Sprinkling)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Soak the currants in hot water for about 10 minutes. Mix them together with sugar and all spice. Keep the filling aside.

MAKING
3) In a bowl, add flour and cream of tartar and mix together well. Transfer into a pastry blender and drop in bits of lard while it is moving.
4) As the mixture starts getting coarser, add in water to knead it into a dough.
5) Divide the dough into two equal portions. Roll each portion into rounds big enough to cover a large jelly roll pan.
6) Place a rolled-out pastry over the baking pan. Add in the currants filling spreading it out evenly.
7) Layer thin slices of an apple over the filling and place the second rolled-out pastry over the filling. Secure the edges gently and make little on top using a fork.
8) Gently brush the top with a light layer of milk and dust a little sugar over it.
9) Bake the cake for about 50 to 60 minutes.

SERVING
10) Slice the Currant Cake and serve with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Currant
Cook Time: 
60 Minutes

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