Currant Cakes

Ingredients

• % cup of butter
• 1 cup of sugar
• 1 cup of milk
• 2 cups of flour
• 2 rounded teaspoonfuls of baking-powder
• % cup of currants
• 1 teaspoonful of vanilla

Method

1. 1

   Wash the currants and rub them dry in a towel.

2. 2

   Put the flour in a bowl; take out a large tablespoonful and mix with the currants, and then mix the baking-powder with the rest of it.

3. 3

   Rub the butter to a cream, add the sugar, then the milk, then the egg, beaten without separating, then the flour mixed with the baking-powder, then the flavoring, and, last, the currants.

4. 4

   Grease some small tins, fill them half full, and bake in an oven not too hot.

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 18. The excerpt below is the record exactly as published.

CURRANT CAKES % cup of butter. 1 cup of sugar. 1 cup of milk. 2 cups of flour. 2 rounded teaspoonfuls of baking-powder. % cup of currants. 1 teaspoonful of vanilla

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