Bourbon Soaked Orange Mini Loaves with Currants
Author: 
Recipe type: snack
Cuisine: quick bread
 
Very closely adapted from Shirley Fan-my major changes were to bake as mini loaves, use currants in place of raisins, and add salt to the glaze
Ingredients
  • For the bread:
  • 1 cup plus 2 T (18 T total) (142 g) AP flour
  • 1 t baking powder
  • ¼ t fine sea salt
  • 8 T (1/2 cup, 1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 t vanilla
  • ¼ cup bourbon (I used Jim Beam original)
  • 1 T orange zest (I used equivalent in orange oil, about ⅛ t)
  • ½ cup currants or raisins
  • For the glaze:
  • 1 T unsalted butter, melted
  • ½ cup confectioners' sugar
  • ½ T bourbon (I used closer to a T)
  • ¼ t vanilla
  • pinch of sea salt
Instructions
  1. Preheat the oven 325 F. Grease and flour either an 8X4 loaf pan or 3 mini loaf pans. Set aside.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. In a medium-large bowl, whisk together butter and brown sugar until well combined. Add the eggs and whisk together. Beat in the vanilla, bourbon and orange zest (or oil).
  4. Switching to a silicone spatula, gently stir in the flour mixture. Fold in the currants or raisins.
  5. Scrape the batter into the prepared pan/s. Bake until a toothpick inserted in the center of the loaf comes out clean, 45-50 mins for one loaf and around 30 minutes for the mini loaves (keep an eye and nose on them).
  6. Let the cake cool for 10 minutes and then turn out onto a cooling rack.
  7. While the cake is cooling, make the glaze: mix all of the glaze ingredients together in a small bowl. Whisk to completely combine.
  8. Place wax paper under the cooling rack. Using a chopstick or the cake tester, poke several holes over the top of the cake/s. Pour the glaze over the cake. Place a clean piece of wax paper under the cooling rack, and remove the one with extra glaze carefully, as you are going to tip and squeeze it out over the cake/s, to drape a second layer of glaze over the cake/s. You can repeat this if you want, but I thought twice was pretty perfect.
  9. Let the glaze set completely, at least 20 minutes.
  10. If you are shipping the quick bread, wrap the cake/s tightly in plastic wrap and then place in a ziplock bag. If you are keeping your hard work at home to enjoy--perfectly understandable!-then just place on a plate and cover with plastic wrap.
Recipe by The Spiced Life at https://www.thespicedlife.com/bourbon-soaked-orange-loaf-cake-with-currants-review-of-the-flying-brownie/