Currant Cakes (aka Old-Fashioned Christmas Drop Cakes)

Adapted from the Pennsylvania Dutch Cookbook (1961)

I was immediately drawn to these cookies when I spotted them in the Pennsylvania Dutch Cookbook, circa 1961. I’d been looking for a vintage-style cookie to make for Christmas gifting, and the description beneath the recipe title caught my attention: “The Old-Fashioned Christmas Drop Cakes.” It sounded like exactly what I had in mind!

It may be a bit controversial, but I’m a fan of raisins in baked goods—especially golden raisins for their tangier flavor. I know plenty of people disagree, though, and if that’s you, I encourage you to give currants a try. 

In baking, the choice between raisins and currants largely comes down to flavor and texture. Raisins, which come from larger grape varieties, are naturally sweeter and more mellow, with a soft, plump chew. Currants, in comparison, are tiny—about a quarter of the size of a raisin—and offer a firmer, more delicate chew. They are made from small Black Corinth grapes and have a brighter, more intense flavor with a subtle tartness.

To prepare the dough, you’ll cream the butter, lemon zest, and lemon juice together, then gradually add the sugar and continue creaming until light and fluffy. You’ll then beat in eggs in thirds, mixing well after each addition. Sift the flour and salt together, then add it to the batter in thirds, mixing just until combined. Finally, gently fold in the currants.

These drop cookies are more cake-like than crisp, and the dough reflects that—it resembles a thick, sticky cake batter. I found it helpful to refrigerate the dough to make it easier to handle before dropping spoonfuls onto the baking sheet. And speaking of baking sheets, be sure to butter them well. These cookies can stick to parchment, so baking directly on a generously buttered pan works best. The direct heat creates a stable base, so they rise up beautifully with nicely browned bottoms.

The cookies bake in about 8–10 minutes and are done when the bottoms are lightly golden and the tops spring back gently to the touch—just like a cake (try not to over bake). My batch spread slightly and developed a thin brown edge, but if that happens, you can easily trim the edges with a sharp knife once the cookies have cooled for a neater appearance.

While these cookies are lovely on their own, with a soft, lightly citrusy flavor and plenty of currants, you can also drizzle them with a simple lemon glaze made from powdered sugar and lemon juice for an extra zing. I recommend tasting a few plain before committing to the glaze.

Store the cookies in an airtight container at room temperature, and enjoy a little taste of vintage Christmas baking!

Currant Cakes (aka Old-fashioned Christmas Drop Cakes)

Adapted from the Pennsylvania Dutch Cookbook (1961): I was immediately drawn to these cookies when I spotted them in the Pennsylvania Dutch Cookbook. I’d been looking for a vintage-style cookie to make for Christmas gifting, and the description beneath the recipe title immediately caught my attention: “The Old-Fashioned Christmas Drop Cakes.” These cake-like cookies are soft, lightly citrusy, and studded with tangy currants – and they are absolutely delicious.

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Servings 38 cookies (approx)

Ingredients

  

• 1 cup salted butter*
• 1 teaspoon lemon zest (approximately 1-2 lemons)
• 1 tablespoon lemon juice (approximately 1 lemon)
• 1 ⅛ cups sugar (1 cup + 2 tablespoons)
• 3 eggs well beaten
• 1 ⅝ cups sifted flour (1 ½ cups + 2 tablespoons)
• ⅛ teaspoon salt
• ¾ cup currants

Optional lemon glaze

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice

Instructions

 

• Preheat your oven to 350°F.
• Generously butter your cookie sheets—these cookies will stick to parchment.
• Cream the butter, lemon peel, and lemon juice together until softened.
• Gradually add the sugar, creaming until light and fluffy.
• Add the eggs in thirds, beating well after each addition.
• Sift the flour and salt together.
• Add the dry ingredients to the creamed mixture in thirds, mixing just until blended each time (avoid overmixing).
• Fold in the currants.
• The dough will be very sticky, similar to a thick cake batter. If it feels too loose to work with, refrigerate it, covered, until it firms up.
• Drop by spoonfuls (about 1” mounds) onto your well-buttered cookie sheet.
• Bake for 8–10 minutes, or until the bottoms are lightly browned and the tops spring back gently when touched—much like a cake. Try not to overbake.
• If the cookies spread a bit and develop a brown edge, you can trim the edges cleanly with a sharp knife once cooled.

Optional lemon glaze

• Mix the lemon juice with the powdered sugar until the glaze reaches a drizzling consistency.
• Cool completely before drizzling with the glaze.
• Store in an airtight container at room temperature.

Yield

• About 38 cookies

Notes

* I typically bake with unsalted butter, but for older vintage recipes I prefer using salted butter to stay true to the original. If you opt for unsalted, simply add a little extra salt to balance the flavor.