Name: Old English Spice Cake with Currant Hard Sauc
Ingredients: 1 c Unsalted butter (225g); 2 c Sugar (400g); 4 lg Eggs; 3/4 c Milk (180ml); 3 c Unbleached white flour (300g); 1/4 c Hot water (60ml); 2 ts Baking powder; 1/2 ts Threads; 1/2 ts Vanilla extract; 2 ts Caraway seeds; g Zest of one lemon AND one orange; 1/2 ts EACH of ground cinnamon, cloves, mace and nutmeg; 1/2 c Unsalted butter (1 15g); 1/4 lb Cream cheese (60g); 3/4 c Confectioners' sugar (75g); 2 tb Lemon juice; 1/2 ts Saffron threads; 1 ts Vanilla extract; 1/4 c Yellow raisins (45g); 1/4 c Currants (45g)

The way to open our hearts to others is by receiving afresh the grace of God and appreciating what it means: seeing our own need of Christ; coming to receive His mercy; sensing how undeserved His love for us is; remembering how He has also opened His heart to those whose hearts are closed against us. Then we will see that the heart which is too narrow to receive a fellow Christian is too narrow to enthrone the Lord Jesus Christ. But the heart that is opened to receive the grace of Christ will learn to welcome all those whom Christ Himself has welcomed.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	English	Cakes, Ceideburg 2	1	Servings

INGREDIENTS

1	c	Unsalted butter (225g)
2	c	Sugar (400g)
4	lg	Eggs
3/4	c	Milk (180ml)
3	c	Unbleached white flour (300g)
1/4	c	Hot water (60ml)
2	ts	Baking powder
1/2	ts	Threads
1/2	ts	Vanilla extract
2	ts	Caraway seeds
	g	Zest of one lemon AND one orange
1/2	ts	EACH of ground cinnamon, cloves, mace and nutmeg
1/2	c	Unsalted butter (1 15g)
1/4	lb	Cream cheese (60g)
3/4	c	Confectioners' sugar (75g)
2	tb	Lemon juice
1/2	ts	Saffron threads
1	ts	Vanilla extract
1/4	c	Yellow raisins (45g)
1/4	c	Currants (45g)

INSTRUCTIONS

CAKE
CURRANT HARD SAUCE
Here I adapted an 18th century English spice cake recipe which also makes
nice cupcakes.
Powder saffron, work into butter.  Cream butter and sugar, add eggs, one at
a time.  Add vanilla and caraway. Sift together dry ingredients. Add dry
ingredients to batter alternately with milk. Mix in zest. Pour into
greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F
(175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes,
then on rack.  Serve with dollop of Currant Hard Sauce.
  CURRANT HARD SAUCE:
Powder saffron, work into chilled cream cheese.  Cream together butter and
cheese.  Beat until light and fluffy. Mix in remaining ingredients and
chill. Serve at room temperature.
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by
Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle, Daly City,
Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Aug 08, 98

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