Currant Cake
Author/Submitted by: Servings: 6 Categories:
Cakes
/
Desserts
Ingredients: 1
cup
Butter or butter substitute 2
cups
Sugar 4
Eggs 1
cup
Milk 3 1/2
cups
Cake flour 1/4
teaspoon
Salt 2
teaspoons
Cream of tartar 1
teaspoon
Baking soda 1
tablespoon
Grated lemon rind 1
tablespoon
Lemon juice 1
cup
Currants
Directions:
Cream butter and sugar. Add well-beaten egg yolks and milk. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, and cream of tartar. Add lemon juice, lemon rind, and currants which have been dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites. Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.
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