Currant Cake
A classic currant cake recipe from 1888.
Ingredients
- 1 cupful Butter
- 1 cupful Sugar
- 4 Eggs
- 1 teaspoonful Baking Powder
- 1 pint Flour
- 1 1/4 cupfuls Currants, washed and picked
- 2 teaspoonfuls Cinnamon Extract
- 1 teaspoonful Lemon Extract
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Instructions
- 1Preheat the oven to 350°F (175°C). Line a cake tin with parchment paper.
- 2In a large bowl, rub the butter and sugar together until they form a white, light cream.
- 3Add the eggs, one at a time, beating for a few minutes between each addition.
- 4Sift the flour with the baking powder. Add the flour mixture, currants, cinnamon extract, and lemon extract to the wet ingredients. Mix until a medium batter forms.
- 5Pour the batter into the prepared cake tin and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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