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Preheat the oven to 350 Grease and flour a 12” loaf pan.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
Cream together the butter and sugar.
Add the eggs one at a time, making sure each is incorporated before adding the next one.
Beat in the vanilla extract.
Beat in half of the dry ingredients, then the milk, then the other half of the dry ingredients.
Gently fold in the red currants.
Transfer the batter to the prepared pan. Place in the oven and bake for 40 minutes.
Remove from oven. Let cool for 15 minutes. De-pan, transfer to a serving plate and let the cake cool completely.
Spread the powdered sugar out on a small flat plate. Gently rolls the stemmed red currents in the sugar.
Sprinkle the leftover powdered sugar on top of the cake. Place on top of the cake and serve.