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Brandy Currant Cake

  Flour 3⁄4 Pound
  Baking powder 1 Teaspoon
  Currants 1 Pound
  Raisins 1 Pound
  Unsalted butter 3⁄4 Pound
  Granulated sugar 3⁄4 Pound
  Eggs 5 Large
  Almond extract 1 Teaspoon
  Ground almonds 4 Ounce
  Cognac 1⁄2 Cup (8 tbs)

1. Preheat the oven to 325°F.
2. Line an 8 1/2-inch springform cake pan with parchment paper.
3. Sift together the flour and baking powder. Mix the dried fruits with a little of the flour to coat them thoroughly.
4. Beat the butter until it is soft. Add the sugar gradually and beat until the butter is light in color and texture. This is best done in a mixer, but in my grandmother's day the beating was done in a large porcelain bowl with a long-handled spoon.
5. Add the eggs, one at a time, and the almond extract, beating thoroughly after each addition. Add the flour gradually while beating. Stir in the fruits and ground almonds.
6. Spoon the batter into the prepared cake pan and bake on the middle shelf of the oven for 3 to 3 1/2 hours. If the top of cake is taking on too much color, cover it with a piece of brown paper. Test with a toothpick. If it comes out clean, the cake is done.
7. While the cake is still hot, dribble cognac over it. The cognac will soak in.
8. Let rest for 1 hour.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7425 Calories from Fat 2824

% Daily Value*

Total Fat 321 g493.4%

Saturated Fat 183.4 g916.8%

Trans Fat 0 g

Cholesterol 1788.9 mg596.3%

Sodium 843.7 mg35.2%

Total Carbohydrates 1028 g342.5%

Dietary Fiber 47.3 g189.2%

Sugars 645.8 g

Protein 96 g192.2%

Vitamin A 198.2% Vitamin C 327.3%

Calcium 101.3% Iron 189.4%

*Based on a 2000 Calorie diet

Brandy Currant Cake Recipe