Type what you have

Ingredients

• ✓ currant
• raisin
• all-purpose flour
• sugar
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
2. 2 Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
3. 3 Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
4. 4 Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

By Dorothy

Ingredients

• ✓ currant
• tea
• raisin
• demerara sugar
• self-rising flour
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ currant
• raisin
• candied peel
• bread flour
• cinnamon
• active dry yeast
• sugar
• water
• milk
• egg
• salt
• butter

Instructions

1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Ingredients

• ✓ currant
• rum
• eggnog
• bread flour
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ currant
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• sour cream
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
3. 3 Stir together 1/2 cup milk, currants, and sour cream in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
4. 4 Transfer dough to a lightly floured surface and pat into a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.
5. 5 Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
6. 6 Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
7. 7 Remove from the oven and transfer to wire rack to cool.

By John Mitzewich

Ingredients

• ✓ currant
• bread
• butter
• white sugar
• milk
• egg
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
2. 2 Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
3. 3 Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
4. 4 Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

By Allrecipes Member

Ingredients

• ✓ currant
• butter
• demerara sugar
• candied mixed fruit peel
• mixed spice
• puff pastry
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
2. 2 Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.
3. 3 Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.
4. 4 Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Norma

Ingredients

• ✓ currant
• ring
• lid
• canning jar
• bread crumb
• salt
• nutmeg
• clove
• allspice
• cinnamon
• white sugar
• brown sugar
• orange
• white vinegar
• raisin
• apple
• zucchini

Instructions

1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Ingredients

• ✓ currant
• cream cheese
• cottage cheese
• sour cream
• butter
• sugar
• almond
• vanilla extract
• lemon extract

Instructions

1. 1 Blend cream cheese, cottage cheese, sour cream, and butter together in a medium bowl until thoroughy combined.
2. 2 Gradually fold in sugar, almonds, currants, vanilla, and lemon extract. Transfer to a shallow medium dish. Cover with a cloth and chill in the refrigerator, 8 hours to overnight.

By JACKIE_FETT

Ingredients

• ✓ currant
• all-purpose flour
• white sugar
• baking soda
• butter
• buttermilk
• egg
• salt
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Combine flour, sugar, baking soda, salt, and caraway in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
3. 3 Mix in beaten egg. Pour in buttermilk and mix with a fork to make a soft dough (may need a little more buttermilk).
4. 4 On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough 1/4 inch thick and cut into squares and triangles with a knife. Place cookies on the prepared baking sheets.
5. 5 Bake for 12 to 14 minutes or until slightly browned.

By Laria Tabul

Ingredients

• ✓ currant
• rolled oat
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• butter
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Mix together oats, flour, currants, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg in a medium bowl until frothy; stir in melted butter and milk. Pour into the well and mix until a soft dough forms.
3. 3 Transfer dough to a clean work surface. Divide dough into 2 equal pieces, then pat each piece into a 1/2-inch-thick circle. Place dough circles onto the prepared baking sheet; score each into 8 wedges.
4. 4 Bake in the preheated oven until risen and browned, about 15 minutes. Split wedges and serve warm.

By Carol

Ingredients

• ✓ currant
• fresh yeast
• milk
• all-purpose flour
• salt
• egg
• raisin
• granny smith apple
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
3. 3 Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Fold in currants, raisins, and apple.
4. 4 Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Heat oil in a deep fryer or heavy pot to 375 degrees F (190 degrees C).
6. 6 Use two metal spoons to shape scoops of dough into 12 balls.
7. 7 Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
8. 8 Dust warm doughnuts with confectioners’ sugar, transfer to a serving platter, and sprinkle with more sugar just before serving.

By FlourGirl

Ingredients

• ✓ currant
• suet
• brown sugar
• sultana raisin
• raisin
• mixed fruit peel
• almond
• allspice
• nutmeg
• salt
• apple

Instructions

1. 1 Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
2. 2 Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
3. 3 Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
4. 4 Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

By Eve Cottom

Ingredients

• ✓ currant
• all-purpose flour
• baking soda
• baking powder
• salt
• sugar
• butter
• raisin
• caraway seed
• milk
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 Stir flour, baking soda, baking powder, salt, and sugar together in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in raisins, currants, and caraway seeds; make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
3. 3 Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
4. 4 Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.

By JerzPixelPusher

Ingredients

• ✓ currant
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• shortening
• egg
• milk
• granulated sugar

Instructions

1. 1 Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
2. 2 Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
3. 3 Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
4. 4 Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

By P Davies

Ingredients

• ✓ currant
• white sugar
• butter
• egg
• cinnamon
• nutmeg
• clove
• all-purpose flour
• baking soda
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
3. 3 Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Angie Kitcher

Ingredients

• ✓ currant
• self-rising flour
• raisin
• suet
• bread crumb
• sugar
• egg
• milk
• mixed spice
• baking powder
• salt
• molasses

Instructions

1. 1 Bring a large pot of water to boil.
2. 2 Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. 3 Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. 4 Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

By Jill Barrett

Ingredients

• ✓ currant
• all-purpose flour
• sugar
• baking powder
• salt
• baking soda
• butter
• raisin
• sour cream
• egg
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
3. 3 Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
4. 4 Whisk sour cream and egg together in a small bowl until combined.
5. 5 Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
6. 6 Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
7. 7 Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
8. 8 Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
9. 9 Serve and enjoy!

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ currant
• butter
• brown sugar
• milk
• date
• raisin
• candied mixed fruit peel
• orange
• baking soda
• self-rising flour
• cinnamon
• salt

Instructions

1. 1 Generously grease a pudding mold.
2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Ingredients

• ✓ currant
• margarine
• brown sugar
• egg
• self-rising flour
• golden raisin
• candied cherry
• candied mixed fruit peel
• lemon zest
• mixed spice
• almond paste
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
5. 5 Set the oven's broiler to high.
6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Ingredients

• ✓ currant
• raisin
• candied fruit peel
• candied cherry
• orange zest
• all-purpose flour
• butter
• sugar
• egg
• almond
• baking powder
• almond
• corn syrup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Ingredients

• ✓ currant
• all-purpose flour
• whole wheat flour
• rolled oat
• salt
• baking soda
• baking powder
• butter
• buttermilk
• egg
• honey
• orange zest
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ currant
• granny smith apple
• brown sugar
• raisin
• raisin
• candied orange peel
• lemon
• cinnamon
• nutmeg
• clove
• allspice
• mace
• ginger
• refrigerated dough
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats

Ingredients

• ✓ currant
• milk
• active dry yeast
• bread flour
• white sugar
• butter
• egg
• salt
• candied citron
• raisin
• red candied cherry
• marzipan
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ currant
• cinnamon
• clove
• ginger
• nutmeg
• allspice
• green apple
• sultana raisin
• white sugar
• raisin
• butter
• almond
• orange zest
• cinnamon
• brandy

Instructions

1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Ingredients

• ✓ currant
• maple syrup
• chopstick
• all-purpose flour
• bread crumb
• pecan
• kosher salt
• buttermilk
• heavy cream
• egg
• butter
• orange
• bourbon whiskey
• crystallized ginger
• cranberry
• raisin
• apricot
• medjool date

Instructions

1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Ingredients

• ✓ currant
• all-purpose flour
• water
• white sugar
• egg
• egg
• butter
• active dry yeast
• powdered milk
• salt
• cinnamon
• water
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
8. 8 Serve and enjoy!

By LITSTER5

Ingredients

• ✓ currant
• dark rum
• pecan
• milk
• molasses
• baking soda
• cinnamon
• salt
• all-purpose flour
• egg
• brown sugar
• butter
• cooking spray
• dark rum
• candied citron
• mango
• cherry
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
3. 3 When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
4. 4 Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
5. 5 Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
6. 6 Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
8. 8 While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
9. 9 Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
10. 10 Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
11. 11 Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
12. 12 Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
13. 13 Enjoy!

By Karen Uffelman

Ingredients

• ✓ currant
• milk
• heavy cream
• kosher salt
• granulated sugar
• egg yolk
• vanilla extract
• all-purpose flour
• baking powder
• kosher salt
• butter
• granulated sugar
• raisin
• lemon zest
• milk
• vanilla extract

Instructions

1. 1 Heat milk, cream, and salt in a saucepan over medium-low heat, stirring often until steaming.
2. 2 Whisk together sugar and egg yolks in a bowl until well combined. Gradually pour half of warm milk mixture into egg yolk mixture, whisking constantly. Whisk egg yolk mixture back into milk mixture in saucepan. Cook egg yolk mixture over medium-low, whisking constantly, until mixture is just slightly thickened and coats the back of a spoon (see Cook's Note), 3 to 5 minutes.
3. 3 Remove from heat and whisk in vanilla extract. Strain egg yolk mixture through a fine mesh sieve into a bowl; let cool, uncovered, at room temperature for 30 minutes. Loosely cover and chill until completely cool, about 1 hour.
4. 4 While custard sauce cools, grease a 1.5-quart heat proof metal bowl with butter. Trace base of bowl on a sheet of parchment paper; cut out parchment round and use to line bottom of bowl.
5. 5 Whisk together flour, baking powder, and salt in a large bowl. Cut butter into flour mixture by hand or using a pastry blender until mixture resembles coarse breadcrumbs. Stir in sugar, currants, raisins, and lemon zest until well combined. Gradually stir in milk and vanilla just until combined. Batter will be very thick.
6. 6 Spoon batter into the prepared bowl, smoothing into an even layer. Loosely cover the bowl with a piece of buttered parchment paper.
7. 7 Tightly cover bowl with a double layer of aluminum foil. Wrap kitchen twine twice around top edge of bowl and tie tightly to secure aluminum foil; tie another piece of string onto twine on opposite sides of bowl to create a handle.
8. 8 Place an expandable metal steamer basket upside down in a large, deep pot to create a perforated platform. Fill pot with about 1 inch of water. Bring to a boil over medium-high, then reduce to a simmer over low. Place bowl in the pot. (Bottom of bowl should not touch water.) Cover and steam until pudding is set and a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. An instant-read thermometer inserted into the center register about 180 degrees F ( 82 degrees C). Adjust heat to maintain a simmer and add additional water as needed.
9. 9 Carefully remove bowl from pot using twine handle; remove and discard twine, aluminum foil and parchment paper. Let cool in bowl 10 minutes.
10. 10 Invert pudding onto a serving plate; remove bowl and discard parchment. Serve warm with chilled custard sauce.

By Tricia Manzanero

Ingredients

• ✓ currant
• egg
• brown sugar
• butter
• apple juice
• molasses
• salt
• baking soda
• cinnamon
• allspice
• clove
• all-purpose flour
• brandy
• date
• raisin
• almond
• candied mixed citrus peel
• candied cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
6. 6 Stir molasses and apple juice together in a separate bowl until combined.
7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol