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Recipe Summary

prep:
1 hr
stand:
1 day
rise:
1 hr 45 mins
bake:
40 mins
total:
1 day
Servings:
12
Yield:
one 10-inch fluted or tube cake (12 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.

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  • In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.

  • By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).

  • 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.

  • 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.

  • Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.

  • By hand, stir in the currants. Stir in the flour mixture until well combined.

  • 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.

  • 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.

  • Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one 10-inch fluted or tube cake (12 servings).

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