- 1 cup unsalted butter -- (250 mL)
- 2 cups granulated sugar -- (500 mL)
- 4 eggs
- 2 3/4 cups all-purpose flour -- (675 mL)
- 1 1/2 teaspoons baking powder -- (7 mL)
- 1 teaspoon cinnamon -- (5 mL)
- 1/2 teaspoon baking soda -- (2 mL)
- 1/2 teaspoon salt -- (2 mL)
- 1/4 teaspoon ground cloves -- (1 mL)
- 2 cups fresh black currants -- (500 mL)
- 1 cup slivered almonds -- (250 mL)
- 1 tablespoon grated orange peel -- (15 mL)
- [coarsely grated]
- 1 cup sour cream -- (250 mL)
- 1/4 cup orange juice -- (50 mL)
- 1/4 cup granulated sugar -- (50 mL)
- 1 tablespoon orange liqueur -- (15 mL) [optional]
Grease a 9-inch (3 L) tube pan and set aside.
Preheat oven to 325F (160C).
Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend together the flour, baking powder, cinnamon, baking soda, salt and
cloves. Stir in the currants, almonds and orange peel. Stir into the batter in 3 parts, alternating with sour cream in 2 parts. Scrape batter into prepared pan, tapping pan lightly on the counter to release air bubbles.
Bake at 325F (160C) for 1 1/2 hours or until the cake has come away from the sides of the pan and a skewer inserted in the middle of the cake
comes out clean. Let cool in the pan for 10 minutes then turn out onto a rack and set right side up.
In a small saucepan, heat together juice and sugar until syrupy. Stir in liqueur if using.
While cake is still warm, use a skewer to make about 25 holes about 2 inches (5 cm) deep in the top of the cake. Drizzle orange syrup over top
of cake and let cool completely.
Serve immediately or freeze.
Makes 1 large cake that can be cut into 20 pieces.
From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;
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Source: Elizabeth Baird's Favourites
Submitted By: Meryl
Black Currant and Orange Sour Cream Coffee Cake