Categories: Cakes, Breads, Irish 
      Yield: 10 servings 
  
------------------------------------CAKE------------------------------------ 
    3/4 c  Unsalted butter                          - room temperature 
           - room temperature              1 3/4 c  Cake flour 
      1 c  Sugar                           1 1/4 ts Baking powder 
      2 ts Vanilla                           1/4 ts Salt 
      2 lg Eggs                                1 c  Dried currants 
      3 oz Cream cheese                      2/3 c  Buttermilk 
 
-----------------------------------GLAZE----------------------------------- 
    1/2 c  Confectioners' sugar, sifted        2 ts Fresh lemon juice 
  
  PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 
  9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to 
  discard excess flour. Cut piece of parchment paper or waxed paper to fit 
  bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and 
  vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add 
  cream cheese. Mix until well combined. Sift flour, baking powder and salt 
  together. Put currants in small bowl. Add 1/4 cup of flour mixture to 
  currants. Stir currants until well coated. Add remaining flour to batter, 
  alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in 
  currants and all of the flour. Stir until well combined. Transfer batter to 
  prepared pan. Smooth surface with spatula. Bake until well-browned and 
  toothpick inserted into center comes out clean, about 1 hour, 25 minutes. 
  Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible 
  metal spatula to separate cake from sides of pan. Carefully remove cake 
  from pan to cooling rack. Spread glaze on warm cake. Let cake cool 
  completely. Cake can be stored 3 days at room temperature in foil. Cake can 
  also be frozen up to 3 months, wrapped airtight. 
   
  FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. 
   
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK