"dutch" Currant Cake (no Yeast Used) Recipe

Historical Background: The "Dutch" Currant Cake is a traditional recipe that originates from the Dutch cuisine. This cake has been a popular dessert in the Netherlands for centuries. It is believed to have been passed down through generations, with each family having their own unique variation.

Fun Fact: Despite its name, the "Dutch" Currant Cake does not actually have any direct connection to the Netherlands. The name might have been used to refer to the similarity in flavor and ingredients to other Dutch baked goods.

Now, let's proceed with the recipe for "Dutch" Currant Cake:

Ingredients:
- 4 eggs
- 2 cups sugar
- 1 cup butter
- 1 cup milk
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1 cup dried currants
- 4 to 4-1/2 cups flour

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a large cake pan or two medium-sized cake pans.

2. In a mixing bowl, cream together the butter, sugar, and egg yolks until light and fluffy.

3. Add the cinnamon and nutmeg to the creamed mixture and mix well.

4. In a separate bowl, dissolve the baking soda in a very little amount of water.

5. Alternately add the milk and flour to the creamed mixture, stirring lightly after each addition. Start and end with the flour. Make sure to sift the cream of tartar in with the flour.

6. Now, add the dissolved baking soda to the batter and mix well.

7. Next, fold in the dried currants until well-distributed throughout the batter.

8. In a separate bowl, beat the egg whites until stiff peaks form.

9. Gently fold the stiffly beaten egg whites into the batter.

10. Transfer the batter into the greased cake pan(s), spreading it evenly.

11. Place the cake pan(s) in the preheated oven and bake for approximately 45-60 minutes, or until a toothpick inserted into the center comes out clean.

12. Once baked, remove the cake(s) from the oven and let them cool in the pan(s) for about 10 minutes.

13. After cooling slightly, transfer the cake(s) onto a wire rack to cool completely.

14. Once completely cooled, you can optionally dust the cake(s) with powdered sugar for extra sweetness.

Enjoy your homemade "Dutch" Currant Cake with a hot cup of tea or coffee!

Similar Recipe Dishes:
- Dutch Apple Cake: This variation of the "Dutch" Currant Cake substitutes dried currants with sliced apples for a fruity and moist cake.
- Dutch Spice Cake (Ontbijtkoek): This traditional Dutch cake is flavored with a blend of spices such as cinnamon, cloves, and ginger, and is often served for breakfast or as a snack.

Explore the rich flavors of Dutch cuisine with these delightful cake variations!

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