Dried currants, fresh thyme leaves, and orange zest combine to create delicious Currant-Orange Pound Cakes.
Currant-Orange Pound Cakes
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- 1½ cups cake flour
- ¼ teaspoon salt
- ½ cup heavy whipping cream
- ⅓ cup dried currants
- 2 teaspoons chopped fresh thyme leaves
- 1 tablespoon fresh orange zest
- Garnish: confectioners’ sugar and fresh thyme leaves
- Preheat oven to 325°. Spray 2 (6-well) mini Bundt cake pans* with baking spray with flour.
- In a large mixing bowl, beat together butter and sugar with a mixer at high speed until light and fluffy, approximately 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla, stirring to combine.
- In a medium bowl, whisk together flour and salt. Add flour mixture to butter mixture in thirds, alternately with cream, beginning and ending with flour mixture. Add currants, thyme, and orange zest, beating at low speed until incorporated.
- Using a ¼-cup levered scoop, drop batter into prepared pans. Tap pans firmly on countertop to level batter and reduce air bubbles.
- Bake until cake edges are golden brown and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Let cool in pans for 10 minutes. Remove from pans, and transfer to wire cooling racks. Let cool completely.
- Dust with confectioners’ sugar and garnish with fresh thyme leaves, if desired. Store at room temperature in an airtight container up to a day.
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