26 current cake recipes

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

These homemade biscotti will impress everyone, it is good for a breakfast or snack, with a cup of coffee or tea.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

A traditional English Lake District teabread packed with tea-soaked currants, raisins, and sultanas. Moist, fruity, and lovely sliced thick with a generous spread of butter. Just 7 simple ingredients.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Scandinavian apple cake layered with toasted cake crumbs, currant jelly, macaroons, and ground nuts, topped with whipped cream and sugar-toasted almonds.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.