Serves: 8
Total Calories: 335
1 Place a rack in the center of the oven. Preheat the oven to 325°F. Butter and flour two 8 × 4-inch loaf pans. Tap out the excess flour.
2 Toss the currants with 2 tablespoons of the flour. Set aside.
3 Place the remaining flour in a fine-mesh strainer with the potato starch and baking powder. Sift the mixture over a sheet of wax paper.
4 In a large bowl, with an electric mixer at medium speed, beat the butter with the sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. On low speed, stir in half of the dry ingredients. Add the rum and beat until blended. Add the remaining dry ingredients and stir just until blended. With a rubber spatula, fold in the currants.
5 Scrape the mixture into the prepared pans. Bake 1 hour or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
6 Cool the cakes 10 minutes in the pans on wire racks. Invert the cakes onto the racks. Turn the cakes right side up on the racks. Let cool completely. Serve at room temperature. Store covered with foil at room temperature up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rum and Currant Loaf Cakes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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