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Preheat the oven 325 F. Grease and flour either an 8X4 loaf pan or 3 mini loaf pans. Set aside.
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Whisk together the flour, baking powder and salt. Set aside.
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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).
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Switching to a silicone spatula, gently stir in the flour mixture. Fold in the currants or raisins.
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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).
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Let the cake cool for 10 minutes and then turn out onto a cooling rack.
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While the cake is cooling, make the glaze: mix all of the glaze ingredients together in a small bowl. Whisk to completely combine.
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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.
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Let the glaze set completely, at least 20 minutes.
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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.