Recipe By : The First Ladies Cookbook, 1969 (Abraham & Mary Lincoln)
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Currants -- soaked overnight
- in a tightly closed jar in:
1/2 c Brandy
1 tb Sugar
3/4 c Milk -- scalded
1 Yeast cake
1/4 c Water -- warm
1 c Flour -- unsifted
1/2 c Butter
1 c Sugar
2 1/4 c Flour -- sifted
1/2 ts Salt
3/4 ts Mace
1 ts Cinnamon
1 Egg
1 ts Lemon zest -- grated
2 ts Lemon juice
To the scalded milk add 1 tb sugar; cool. Dissolve the crumbled
yeast in warm water, and add to milk. Add the unsifted flour, and
beat until well blended. Let rise in warm place until it has
doubled in bulk, about 1 hour.
Cream butter and sugar until very light. Drain brandy from
currants. Place sifted flour, salt, mace, and cinnamon in sifter.
Add egg to creamed mixture and beat until light. Stir in lemon rind
and juice. Add yeast mixture and beat thoroughly. Add currants,
retaining the brandy for later. Sift in flour, add brandy, beat
well. Place in tube pan or 9x5" loaf pan that has been well
greased. Cover with a cloth and place in warm place away from
draft. Allow to rise until doubled in bulk. This mixture rises very
slowly and may take 4 to 6 hours to double in bulk.
Bake at 375°F for about 45 minutes. Cool in pan briefly. Turn out
on rack, allow to cool further. Then brush with lemon or orange
glaze (recipe to follow).
