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Old English Spice Cake With Currant Hard Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains English Cakes, Posted/mm, Sauces 1 Servings

INGREDIENTS

1 c Unsalted butter, 225g
2 c Sugar, 400g
4 Eggs
3/4 c Milk, 180ml
3 c Unbleached white flour
300g
1/4 c Hot water, 60ml
2 t Baking powder
1/2 t Saffron threads
1/2 t Vanilla extract
2 t Caraway seeds
g Zest of one lemon AND one
orange
1/2 t 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 T Lemon juice
1 t Vanilla extract
1/4 c Yellow raisins, 45g
1/4 c Currants, 45g
1996 sted to MC-Recipe Digest V1 #259

INSTRUCTIONS

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; reposted by Mary Ann Young
Date: Fri, 25 Oct 1996 22:40:03 EDT  From: maryann36@juno.com (Mary Ann
Young)

A Message from our Provider:

“Jesus: Everything else will fade”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6370
Calories From Fat: 3015
Total Fat: 342.6g
Cholesterol: 1615.5mg
Sodium: 1768.3mg
Potassium: 1924mg
Carbohydrates: 761.3g
Fiber: 22.1g
Sugar: 439.9g
Protein: 84.1g


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