Preheat the oven to 175C. Spread butter inside of a loaf tin and place grease proof paper over this, make sure it comes over the edge for easy removal later. Add the butter, caster sugar, flour, eggs, vanilla and milk into a large bowl. Beat together with an electric whisk until pale and creamy for approximately 5 minutes. Pour ⅓ of the batter into the prepared tin. Sprinkle with ⅓ of the blackcurrants then another ⅓ of the batter over the top of the currants. Spread over carefully. Sprinkle another set of blackcurrants over the top. Finally spread with the remaining batter, placing a few more blackcurrants over this.
Place the loaf tin into the oven for 40-50 minutes, until risen and a skewer inserted in the middle comes out clear. Remove the cake from the oven. Place the remainder of the blackcurrants in a bowl along with the granulated sugar. Add the lemon juice and stir in with a fork, lightly mashing for a short time. Get a skewer and poke holes into the top of the cake. Spoon the fruit over the top of the cake evenly. Allow to cool completely before removing from the pan. The top should be set and crisp. Cut into slices to serve.
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