|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
1)In a bowl, beat butter and sugar until fluffy.
2)Add eggs, one at a time, beating well after each addition.
3)Add vanilla and mix well.
4)In another bowl, sift flour, baking powder and salt together.
5)Add dry ingredients and milk to creamed mixture alternately. Beat well.
6)Spread the currant filling into pie crust and cover with batter.
7)Bake at 375 degrees for about 30 to 35 minutes or until done.
8)Cool and frost with icing, if desired.
9)Serve the cake sliced with tea.