Currant cake

Name: Currant cake
Cook time: 40 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter; 190.00 ml castor sugar; 250.00 ml Buttermilk; 5.00 ml vanilla essence; 250.00 ml currants; 500.00 ml flour cake; 15.00 ml Baking powder; 65.00 g butter soft; 500.00 ml icing sugar; 10.00 ml vanilla essence; 30.00 ml milk

0 serving Cooking: 40 mins

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Fruit

By Food24 November 03 2009

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Ingredients (11)

125.00 g	butter
190.00 ml	castor sugar
250.00 ml	Buttermilk
5.00 ml	vanilla — essence
250.00 ml	currants
500.00 ml	flour — cake
15.00 ml	Baking powder

ICING

65.00 g	butter — soft
500.00 ml	icing sugar
10.00 ml	vanilla — essence
30.00 ml	milk

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Method:

Preheat the oven to 180 ºC. Spray a 20 cm round cake tin with non-stick spray.
Cream the butter and sugar until light and fluffy. Add the maas, vanilla essence and currants, beating until well mixed.
Sift together the dry ingredients and mix with the maas mixture until well blended.
Bake for 35-40 minutes until done or golden brown.
Remove from the oven and cool slightly in the tin before turning out onto a wire rack to cool completely.
Beat all the icing ingredients together until smooth and creamy and drizzle over the cake.
Makes 1 medium-sized cake.