Currant Cake

Name: Currant Cake
Ingredients: 1 1/4 pounds Butter (Use pure, hard butter.); 1 1/4 pounds Wheat flour (Sifted and lightly roasted/dried to remove moisture.); 1 pound Powdered sugar; 1 pound Dried currants (Cleaned.); 1/4 pound Candied orange peel or citron peel (Finely chopped.); 1 whole Lemon zest (Finely cut peel of 1 lemon.); 14 whole Eggs (Fresh.); 1 teaspoon Ground nutmeg (Originally 1/2 tola.); 1 teaspoon Ground mace (Originally 1/2 tola.); 4 tablespoons Sweet wine or Brandy (Originally 6 dessertspoons.); 4 teaspoons Rose water or Orange Flower Water (Use high quality.); 2 tablespoons Butter (for greasing) (Estimated quantity for greasing molds.)

A rich and aromatic Parsi-style fruit cake loaded with dried currants, candied citrus peel, and warm spices like nutmeg and mace. This historical recipe uses a classic pound cake method, relying on fourteen eggs and vigorous beating to create a dense, buttery crumb perfumed with rose water and brandy. Perfect for tea time or special celebrations, it offers a delightful balance of sweet fruit and savory spice.

Ingredients

1 1/4 pounds Butter (Use pure, hard butter.)
1 1/4 pounds Wheat flour (Sifted and lightly roasted/dried to remove moisture.)
1 pound Powdered sugar
1 pound Dried currants (Cleaned.)
1/4 pound Candied orange peel or citron peel (Finely chopped.)
1 whole Lemon zest (Finely cut peel of 1 lemon.)
14 whole Eggs (Fresh.)
1 teaspoon Ground nutmeg (Originally 1/2 tola.)
1 teaspoon Ground mace (Originally 1/2 tola.)
4 tablespoons Sweet wine or Brandy (Originally 6 dessertspoons.)
4 teaspoons Rose water or Orange Flower Water (Use high quality.)
2 tablespoons Butter (for greasing) (Estimated quantity for greasing molds.)

Instructions

1Wash the currants thoroughly and dry them completely. Dust them with a small amount of the weighed flour to prevent them from sinking in the batter.
2Separate the egg yolks and whites. In a large dish, beat the egg yolks vigorously with a fork until they are very thick. In a separate bowl, beat the egg whites until they form stiff peaks (a stiff cuff).
3In a tinned vessel or large mixing bowl, cream the butter using a wooden stick or spoon until smooth. Gradually add the sugar in small amounts, mixing thoroughly after each addition.
4Add the beaten egg yolks, the remaining flour, chopped candied peels, lemon zest, nutmeg, mace, brandy (or wine), and rose water to the butter-sugar mixture. Mix everything thoroughly for about half an hour to ensure a uniform consistency.
5Gently fold in the stiff egg whites, followed by the prepared flour-dusted currants. Grease your cake molds or tins generously with butter. Fill the molds with the batter, leaving about one finger's width (approx. 3/4 inch) of space at the top for rising.
6Preheat oven to 350°F (175°C). Place the filled molds in the oven immediately. Bake until the cakes are a rich reddish-brown color and cooked through. If making one large cake, bake for approximately 1.5 hours; for smaller cakes, check after 25-30 minutes.