Allotments 4 All

I've put it on r4a - but it seems reasonable to put it here too!  

Blackcurrant Cake

3 ½ ozs soft margarine
7oz caster sugar
1 egg, beaten
½ teaspoon vanilla extract
8oz plain flour
2 level teaspoon baking powder
¼ level teaspoon salt
6 tablespoons milk
4 oz blackcurrants
granulated sugar for sprinkling

Cream margarine and caster sugar.  Beat in egg and vanilla.  Sift flour, baking powder and salt, then fold in.  Add milk and stir in fruit.  Put into a 8in diameter cake tin lined with non stick paper.  Sprinkle with granulated sugar and bake (350 degrees F, 180 degrees C, Gas Mark 4) for about 50 minutes.  Cool slightly and remove from tin

Enjoy warm when it is at its best!

If using frozen blackcurrants don't defrost them - just add straight from the freezer!

AC

Sounds delish AC :D  Hubby loves blackcurrant so think I will give it a go :) :)

This is definitely one I am trying - I love a good cake!  Sounds delic.!  Thanks A.C. :)  :P busy_lizzie

OMG, roll on black currant season!  I shall be a few jam jars short this year, and a few cakes heavy!  ;D

:P Ahhh! Sounds great Emma - Jane BUT...is it Helen (I don,t do cakes) proof? :D :D :D

Hey, if I can, so can you!  D..n, all I need is some blackcurrants - roll on summer.

All best - Gavin

Anne has been making this cake since we were given it on the Beeb, over a 100 years ago. Ah what memories of those carefree days. Superb. Also works with, redcurrants, blueberries and if used frozen, strawberries and raspberries. Not as good with plums or greengages they are a bit too 'wet' but still tasted good if a little soggy.

Crikey P - I'd forgotten about that - with your own free range eggs, too, if I recall!

Watch this space for an apple cake recipe which is also totally fab with raspberries or a combination of both!  Now, where did I put it .....)

AC  :D

Cannot wait. By the way Anne uses only 4 oz sugar and it still works. And for anyone trhinking of trying it, DO.

I have just been looking for this recipe and thought I would bump it up ready for the new blackcurrant season...can't wait! ;)