| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
White sugar |
| 2 |
|
Eggs; slightly beaten |
| 1 |
c |
White flour |
| 2 |
oz |
Candied orange peel or citron |
| 1/2 |
lb |
Currants |
INSTRUCTIONS
From: beatbr00 <beatbr00@dons.ac.usfca.EDU>
Date: 31 May 1995 05:41:14 -0600
I used to mail this cake to my brother in college. He was in the United
States and I was living with my parents in South America.
Cream butter. Gradually add sugar and continue beating. Add beaten eggs.
Mix currants and candied orange peel with flour before slowly adding to
butter mixture. Pour into a greased and floured small (7X3X2 inch) loaf
pan. Bake at 275 degrees for 1 hour or until done and slightly brown.
Remove from pan. Wrap in aluminum foil while still warm. Cake keeps moist
for several days. Four times this recipe makes 3 large loaves (9X5X2
in).ch).
Variation: Use 1 cup chocolate chips instead of the candied orange peel
and citron.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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