Currant & Poppy Seed Loaf Cake


Photo by I'm always on the lookout for "superfruits".  Red currants, it turns out, have  naturally high antioxidant capacities. The trick is finding them in season.  The rule of thumb is they are only available early winter from Chile and late spring from North American growers.  I was thrilled to read that Laura, author of Tide and Thyme, recently found fresh currants in Whole Foods and then brilliantly turned them into this most delicious loaf cake.  (Fold in the currants lovingly.  My version did not look as picture perfect as Laura's but with the drizzle, who cares?!)

For more tips on making this lovely loaf go visit Laura at

Currant & Poppy Seed Loaf Cake

1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 3/4 cup butter, room temperature 1 1/4 cup granulated sugar 1 orange, zested 1 tsp vanilla extract 1/2 tsp orange extract 2 eggs 3/4 cup buttermilk 1 Tbsp poppyseeds 1 cup fresh red currants

For the glaze: 1/2 cup confectioner’s sugar 1 Tbsp fresh orange juice

Preheat oven to 350 degrees. Butter a 9×5 loaf pan and set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the butter, sugar, and orange zest until light and fluffy, about 2 minutes. Reduce speed to low and add the vanilla and orange extracts, as well as the eggs. Mix until combined, scraping the bowl as necessary.

Add the flour mixture and buttermilk in 3 alternating batches, beginning and ending with the flour. Add the poppyseeds to the batter and mix until just combined. Carefully fold in the currants.

Bake for 50-60 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and cool on a cooling rack for 1 hour before removing from loaf pan.

To make the glaze whisk the confectioner’s sugar and orange juice in a small bowl. Drizzle over the warm cake before serving.