How many pans do I need?

The batter is divided among 3 greased and dusted pans (loaf/pound cake pans). The recipe yields around 30 servings in all.

How is the batter mixed correctly?

Cream the butter and sugar white, add the egg yolks, and beat for 10 minutes. Then work in the milk, currants, and sifted flour blended with baking powder, and finally fold in the stiffly beaten egg whites.

What oven temperature is right?

The original says "not too hot an oven" — that is, moderate heat, about 170–180 °C, so the cakes bake through without becoming too dark. Figure on about 1 hour of baking within the total time of 90 minutes.

Can I use raisins instead of currants?

The recipe from Schønberg Erken's "Stor kokebok" (1914) uses 100 g currants, but small raisins can be used as a substitute in the same amount.

Currant Cake I

Name: Currant Cake I
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 30 servings
Cuisine: Norwegian
Ingredients: 6 pcs eggs (separated into yolks and whites); 500 g sugar; 200 g butter (at room temperature); 500 g all-purpose flour (sifted); 100 g currants (washed); 2 dl milk; 2 tsp baking powder (heaping)

Currant Cake I from Erken 1914: a creamed loaf cake with 6 eggs, 500 g sugar, 200 g butter, 500 g flour, 2 dl milk, and 100 g currants, leavened with baking powder and stiffly beaten egg whites, baked in three pans.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 561 (falt i det fri)

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About the dish

Currant cake was one of the most commonly made everyday and party cakes in Norwegian homes. Erken specifies three pans, a reminder that baking in 1914 was often done in large quantities for the whole week.

How to make it

1
Cream butter and sugar
Cream the butter and sugar white and airy.
2
Add the egg yolks
Stir in the egg yolks and beat the batter for about 10 minutes.
3
Mix in milk, currants, and flour
Add the milk and the currants, and work in the sifted flour blended with the baking powder.
4
Fold in the egg whites
Beat the egg whites stiff and gently fold them into the batter.
5
Bake
Divide the batter among 3 greased pans dusted with dried breadcrumbs or semolina. Bake in a not-too-hot oven, about 170 °C (340 °F), for 40–50 minutes until a cake tester comes out clean.

Changes from the original

Measures modernized to grams/dl/tsp. "Dusted pans" is explained as pans greased and dusted with dried breadcrumbs/semolina. Baking temperature and time have been added.

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From1914 1949 Modernised

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Frequently asked questions

How many pans do I need?: The batter is divided among 3 greased and dusted pans (loaf/pound cake pans). The recipe yields around 30 servings in all.
How is the batter mixed correctly?: Cream the butter and sugar white, add the egg yolks, and beat for 10 minutes. Then work in the milk, currants, and sifted flour blended with baking powder, and finally fold in the stiffly beaten egg whites.
What oven temperature is right?: The original says "not too hot an oven" — that is, moderate heat, about 170–180 °C, so the cakes bake through without becoming too dark. Figure on about 1 hour of baking within the total time of 90 minutes.
Can I use raisins instead of currants?: The recipe from Schønberg Erken's "Stor kokebok" (1914) uses 100 g currants, but small raisins can be used as a substitute in the same amount.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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