Enjoy this holiday season with fluffy, moist Orange and Currant Loaf Cake! Oranges are in season and this loaf cake pairs the zesty brightness of oranges with the rich, sweet notes of currants.

Candied Oranges and Dried Currants

I love making candied oranges during this time of year! Candied oranges add refreshing, zesty taste and wonderful to add for delicious cakes, muffins or cocktail. They are super easy to make and with navel oranges and pretty blood oranges in season, there is no reason not to add them to your holiday creations! You just need to simmer orange slices for 10 minutes in some sugar water and once they are cooled, chop them up to be incorporated into the loaf cake.

For anyone who is not familiar with dried currants, they are basically dried berries from seedless Black Corinth grapes. Currants are also called Zante currants or Black Corinth raisins and are not to be confused with black, red or white currants that grow in shrubs. For reference, I purchased organic currants by Aurora Products at my local Whole Foods. Dried currants from Aurora Products are also available on Amazon.

Easy to Make Loaf Cake

Candied orange and currant loaf cake is so simple and easy to make that you can whip this up stress-free even during the busy holiday season.

All you need for this delicious loaf cake are:

1 cup Unsalted Butter
3 Eggs
¾ cups Sugar
1¼ cups All-Purpose Flour
1 tsp Salt
2 tsp Baking Powder
¼ cup Greek Yogurt
½ tsp Vanilla Extract
6 tbsp Candied Oranges
¾ cup Dried Currants

In a medium mixing bowl, cream butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, then stir in vanilla extract, Greek yogurt and chopped candied oranges. By the time you add Greek Yogurt to the butter-sugar mixture, it may look curdled like mine did, but don’t worry. When you stir in your dry ingredients, your loaf cake mixture will look and feel thick and creamy!

Next, gradually stir in dry ingredients and mix until well combined and fold in currants to the batter.

Then transfer batter into 9″ x 5″ buttered loaf pan and smooth out the surface with silicone spatula.

Lastly, place the loaf pan in the bottom rack and bake for 50-55 minutes in a 350-degree oven or until a toothpick inserted into the center of muffin comes out clean!

Candied Orange and Currant Loaf Cake with Johnson Brothers’ Old Britian Castles

This cake can be served at any time of day, whether for breakfast, afternoon snack, or as a dessert. They’re also perfect holiday treats to give to friends and family. I ended up making several loaves for the holidays for family and friends and was asked to bake some more!

I chose my Johnson Brothers’ Old Britian Castles pink to serve this delicious and fragrant fruit rich loaf cake! Color of this pattern is perfect during the holiday season, and I love English castles, villages and country houses that are depicted. Coffee cups have a village of Stratford on Avon, saucers have Kenilworth Castle and bread, and butter plates have Haddon Hall and I never get tired of looking at these beautiful pieces. There are several sites; Replacements, Etsy, and Ebay where you can search for vintage Old Britian Castles pink pieces.

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