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Current Cake with Rose Water

Published March 06, 2008        by Nicole

Photo Credit: Currant Cake by Eliza Adam, on Flickr
Photo Credit: Currant Cake by Eliza Adam, on Flickr

Making current cake with rose water is a delight. Instead of rose cookies, you get to experience a thick and airy cake taste.

The batter:

  • 1 cup butter, at room temperature

  • 1 cup sugar

  • 2 eggs, at room temperature

  • 1 tsp. vanilla

  • 2 cups currents

  • 3 cups applesauce

  • 1/2 tsp. salt

  • 1 tsp. ground cinnamon

  • 1/2 tsp. ground cloves

  • 1 tbsp. baking soda

  • 4 cups all-purpose flour

Cream the butter and sugar together until fluffy. Add the eggs and vanilla and beat until smooth. Add the remaining ingredients for the batter and beat again. Grease 3 loafs pans, 8 ¼ x 4 ½ x 3 inches each. Divide the batter among the pans. Bake in a 300° F oven for 1 hour, or until a toothpick inserted in the center comes out clean. Remove the pans to a cooling rack.

The syrup:

  • 1/4 cup honey

  • 3/4 cup sugar

  • 3/4 cup water

  • 3 whole cloves

  • 1 1/2-inch piece cinnamon sticks

  • 1 tbsp. rose water

Combine the ingredients for the syrup, except the rose water, in a small saucepan. Heat until the sugar dissolves. Add the rose water.

To finish, pour the hot syrup over the warm cakes in their pans. Allow to soak in and cool. Unmold on a rack, slice, and serve.