Currant Cake

Ingredients

• 1 cup butter
• 1 cup sugar
• 4 eggs
• 1 teaspoon Royal Baking Powder
• 1 pint flour
• 1½ cups currants, washed and picked
• 2 teaspoons extract cinnamon
• 1 teaspoon extract lemon

Method

1. 1

   Rub the butter and sugar to a white, light cream.

2. 2

   Add the eggs, 1 at a time, beating a few minutes after each.

3. 3

   Add the flour sifted with the powder, the currants, and the extracts.

4. 4

   Mix into a medium batter.

5. 5

   Bake in a paper-lined cake-tin for 50 minutes in a moderate oven.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 26. The excerpt below is the record exactly as published.

Currant Cake. — 1 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, IV2 cups currants, washed and picked, 2 teaspoons extract cinnamon, and 1 teaspoon extract lemon

Cook this with the app: pantry check, scaling, and the assistant.