REV: Black Currant Pound Cake

[kim21]

REV: Black Currant Pound Cake
I made this today and am unsure if it has been reviewed--

This is a very nice pound cake and it is tasty, however, I'm not sure that I could really identify it's flavor as 'black currant' had I not made this myself. I did reduce the butter and sugar from what the recipe called for. Although I topped it with the glaze as per the recipe, I think when making this again, I will create some type of glaze using black currant jam, or perhaps add a swirl of the jam through the batter. It was fun cooking with the tea and the kitchen smelled heavenly! Kim

[kim21]

Shameless bump ;) and adding the comments of DD#2, who told me "this is good, but it tastes like the smell of my fruity chapstick:eek: !!! (I think she's right :D ) In her words of wisdom, she added, "better to make a vanilla poundcake and serve it with the black currant tea." (...again, I think she's right). I'd love to hear if someone else has a different experience with this recipe. Kim

[lisas3575]

Hi Kim,
Sounds like this isn't a repeater for you. :D Is it a CL recipe? Which issue? I just received Oct. today, so it may be in there...

[badunnin]

I just made this, and I found it to be divine! I would definitely describe the flavour as being black currant. Nice and fruity! Batter was a bit gray/purple from the tea. ;)

[badunnin]

OK, for those of you that made this, did you use a black tea with blackcurrant or a blackcurrant tea? My glaze came out Barbie pink, and I noticed that in the picture it was brown. I'm not complaining - I found the cake to be delightful, and it got rave reviews from the fam, even my brother, who isn't a sweets eater. Just curious.

[LauraBL]

Originally posted by kim21
adding the comments of DD#2, who told me "this is good, but it tastes like the smell of my fruity chapstick:eek: !!! (I think she's right :D )Kim

Oh my gosh! What a funny little girl! I think I know exactly what she means about "soapy tastes" in food. Funny!

Laura

[badunnin]

Bump

[kim21]

Hi there, I used Twinings, which they describe as "A select blend of Oriental teas infused with the delicious frut flavour of blackcurrant." I found this to be tasty, just that the black currant flavor was hard to identify. Maybe my taste buds were off that day! Yet, the CL recipes describe the cakes as 'subtly flavored.' How about you badunnin, which kind of tea did you use? I might make this again and experiment a little, as I do love anything with black currants.


Laura, your comment about my "little girl" will give her a chuckle, as she is a college freshman who has several inches on me and refers to me as 'her little mother :).

Take care all, Kim

[badunnin]

Ah, so it was a black tea. Mine had a distinct BC flavour, and I used a fruit tea. No "tea" leaves, just fruit. My tea was from Twinings as well. It brews bright red. I think I'd use the fruit tea for the cake again, and maybe an infused black tea for the glaze. I also want to try it with different types of teas. I have a strawberry and lemon, a raspberry earl grey, and a peach i'd like to try. :D

--Bethany