Mary Todd Lincoln's Cinnamon Cake

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

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).