Victorian Currant or Cherry Cakes

Victorian Currant or Cherry Cakes

Share Button


  • 1 C unsweetened cherries or currants, drained & cut
  • ½ C Brandy, heated
  • 1 C unsalted butter
  • 1 C Pioneer® Sugar, heaping
  • 1 egg
  • 1 egg yolk
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 2 ½ to 2 ¾ C all-purpose flour


  1. Soak cherries (or currants) in brandy for 30 minutes; drain and reserve brandy. Cream butter with Pioneer® Sugar until light and fluffy. Add egg, egg yolk, cinnamon and nutmeg; mix well. Add 2 tsp. reserved brandy and the cherries (or currants) and mix well. Gradually add enough flour to make a smooth but light dough. Wrap in wax paper and chill for one hour.
  2. Preheat oven to 350° F. Butter a cookie sheet; set aside.
  3. Pinch off small pieces of dough and roll between floured hands to balls about 1-inch in diameter. Arrange prepared sheet, about 2-inches apart. Flatten each cookie with the tines of a fork. Bake for about 10 minutes or until pale golden brown.

Cook's Note

Recipe from England.
**From the Kitchen of: Sandy Eklund of Grosse Pointe Woods, MI.
Victorian Currant or Cherry Cakes
1 vote, 4.00 avg. rating (74% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.