Currant Slices with Spiced Apple Syrup

For this month's Sweet Punch Challenge we were challenged to make Currant Slices with Spiced Apple Syrup.I made this on a cold evening when I very badly wanted something sweet and warm.In my hurry to get this done I mixed the entire black currants into the batter instead of saving some for topping the batter.Another part I goofed up was when I burned the apple syrup.And as I was out of apple juice I substituted it with apple sauce.Apart from this the challenge was a breeze and Currant slices was well liked.My daughter who doesn't normally like currants ate them happily and asked me if she can take a piece for her school lunch the next day.
Recipe source - 1 mix,50 cakes
Ingredients
Black Currants - 175 gms / 6 oz
Cinnamon stick - 1' piece
Apple juice - 300 ml / 10 fl oz
Plain white flour - 175 gms / 6 oz
Baking powder - 2 tsp
Unsalted butter,softened - 175 gms / 6 oz
Caster sugar - 175 gms / 6 oz
Eggs - 3,beaten
Vanilla extract - 1 tsp
Oil or butter for greasing
Method
Place the currants,cinnamon stick and apple juice in a saucepan and bring to the boil.Remove from heat and leave to stand for several hours or overnight.Drain the currants thoroughly,pressing the juices through a sieve,reserving the juices and cinnamon stick.Set both the sieved currants and juice aside.
Preheat oven to 180C/350F or gas mark 4.
Grease and line a 12/9' rectangular tray bake tin[you could use a 9' square tin as well if you don't have a tray]
Sift together flour and baking powder,reserve.
In a large bowl,cream together the butter and sugar till fluffy.
Mix in beaten eggs and vanilla extract and beat well.
Add the flour mix little at a time and beat well till you get a smooth batter.
Stir half of the reserved currants into the mixture and spoon into the prepared tin.Spread the remaining currants over the top.
Bake in the preheated oven for 30-35 minutes or until risen,firm and golden brown.
Meanwhile,boil the reserved juice and cinnamon stick rapidly to reduce by about half,until slightly syrupy.Discard the cinnamon stick.
Cut the cake into slices and serve warm with the hot syrup spooned over.