135 current cake recipes

Old-fashioned currant pound cake with mace, lemon extract, and 9 eggs folded in as stiffly beaten whites. No leavening needed. Dense, buttery, and studded with dried currants.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.

Chocolate chip and currant pound cake with Cognac-soaked currants, semi-sweet chocolate, and a hint of cinnamon, baked in a Bundt pan and drizzled with a Cognac glaze.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Traditional Sense and Sensibility currant scones in the Jane Austen Regency style. Simple, only lightly sweet from the fruit alone, ideal for afternoon tea with butter, clotted cream, and jam.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.

Sunrise scones with sweet currants, a tender half-and-half crumb, and pretty scalloped edges. Small bakery-style scones cut with a fluted cutter for breakfast tea or brunch.

Gingerbread men cookies with deep molasses, warm ginger and cinnamon, and currant eyes. The classic Christmas cutout cookie with a soft chewy center perfect for kids' decorating projects.

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Oatmeal currant drop biscuits combine quick oats, soaked currants, and buttermilk in a cinnamon-scented dough that drops by spoonful onto the pan. Soft, lightly sweet, and ready in 35 minutes.

Orange-currant scones with a tender flaky crumb thanks to a butter-shortening combination, brightened with fresh orange zest and studded with sweet dried currants.