There is no specific holiday tradition associated with currant cake. It was a common dessert of the period, and very popular, which is why it was often included with Christmas dinners.
This recipe comes from The Boston Cooking-School Cook Book on the The Historic American Cookbook Project website.
|1/2 cup milk||1 egg yolk|
|1/2 cup butter||2 cups flour|
|1 cup sugar||3 tsp baking powder|
|1 cup currants mixed with 1 tbsp flour|
Cream butter, add sugar gradually, along with eggs and egg yolk, well beaten. Add milk, flour mixed and sifted with baking powder, and currants.
Bake at 350° for 40 minutes in a greased and floured cake pan.