The pure buttery taste of this loaf is quite satisfying. This pound cake is traditionally glazed with a thin pink fondant but you can omit it or use a white or chocolate fondant glaze topping. You may wish to substitute chocolate chips for the currants if you prefer but only use one cup of chocolate chips (not two). This is just one buttery, solid poundcake from Australia that begs for a big pot of tea and a fluffy, vapid magazine or a great read-it-at-one-shot novel.
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Hi there, fellow home and pro baker and fan of great recipes….