| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Cake |
INGREDIENTS
| 1 |
c |
Butter (softened) |
| 1 |
c |
Granulated sugar |
| 5 |
|
Eggs |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Orange extract |
| 2 |
c |
All-purpose flour (reserve 1 Tbsp) |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
| 2 |
c |
Currants |
INSTRUCTIONS
This is another Colonial Williamburg, VA recipe. But it is served in the
Raleigh Tavern Bake Shop.
Cream the butter and sugar, well. Add eggs, lemon and orange extract.
Sift together dry ingredients (flour, baking powder and cinnamon). Add dry
ingrdients to creamed mixture. Using wax paper take the reserved 1 Tbsp. of
flour and add to the currants to coat them. Then fold the currants into the
above creamed and floured ingredients. Mix well together.
Bake in greased and floured bread loaf pan, at 325 degrees for 1 hour and
20 minutes. Can be made in greased and floured bunt pan also, which would
be baked for 1 hour or less.
Cool in Pan 10 minutes and turn out onto cake rack.
NOTE - Taste better as it ages the 2nd or 3rd day.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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