Currant Cakes

Ingredients

• 1 pound sugar
• 1 pound butter
• 0.5 pound currants
• 6 eggs
• 2.5 cups flour
• pinch salt
• rind and juice of 1 lemon

Method

1. 1

   Work butter and sugar together to smooth cream, then slowly work in the whole eggs, one at a time.

2. 2

   Add a little of the flour, rind and juice of the lemon and salt.

3. 3

   Work in slowly the rest of the flour and the currants.

4. 4

   Drop by spoonfuls on large buttered pans, pressing out from the center because the cakes are better when very thin.

5. 5

   Bake in a moderate oven (350° F.) for 10 minutes.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 49. The excerpt below is the record exactly as published.

Currant Cakes (Old-fashioned Christinas Drop Cakes) 1 pound sugar 1 pound butter % pound currants (mixed with some of the flour) 6 eggs 2% cups flour pinch salt rind and juice of 1 lemon

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