Makes 1 loaf
Wash the currants and dry them on a towel. Soak them in the wine until they have expanded to roughly 3 times their size. Add more wine if necessary to keep the currant covered.
Sift the flour, baking powder, salt and spices together.
Work the butter until soft and creamy, then add the sugar gradually. Beat eggs into the mixture until light and fluffy. Add vanilla and beat hard.
Stir in flour mixture and milk alternately, a little at a time. Beat well. Carefully stir in the currants.
Pour into a well greased loaf pan (9×5×3) and bake in a preheated oven at 350° for 1 hour. Cool and slice very thin.