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Mary Todd Lincoln's Cinnamon Cake
Stand: 24 hrs
Rise: 1 hr 45 mins
Bake: 40 mins at 350°F
Ingredients
- 1 cup dried currants or raisins
- 1/4 cup brandy or orange juice
- 1 package active dry yeast
- 1 1/4 cups warm milk (105 degree F to 115 degree F)
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground mace
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon grated lemon peel
- 2 teaspoons lemon juice
- 1 recipe Orange Glaze (see recipe below) or powdered sugar
Directions
1. In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.
2. In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.
3. By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).
4. In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside. Drain currants, reserving brandy or juice; set aside.
5. In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light. Add egg; beat until light.
6. Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.
7. By hand, stir in the currants. Stir in the flour mixture until well combined.
8. Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the batter into pan. Cover and let rise in a warm place for 1 hour.
9. Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack.
10. Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one 10-inch fluted or tube cake (12 servings).
Ingredients
- 1 cup sifted powdered sugar
- 2 tablespoons orange juice
Directions
In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
