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Receta Colonial Williamsburg Cake

Name: Colonial Williamsburg Cake
Ingredients: 1 c. unsalted butter at room temperature; 1 c. granulated sugar; 5 x Large eggs at room temperature; 1/4 tsp lemon extract; 1/4 tsp orange extract; 2 c. plus 1 Tbsp. all-purpose flour; 1/2 tsp baking pwdr; 1/2 tsp grnd cinnamon; 2 c. currants soaked overnight in bourbon or possibly wine

de Global Cookbook

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Ingredientes

1 c. unsalted butter at room temperature
1 c. granulated sugar
5 x Large eggs at room temperature
1/4 tsp lemon extract
1/4 tsp orange extract
2 c. plus 1 Tbsp. all-purpose flour
1/2 tsp baking pwdr
1/2 tsp grnd cinnamon
2 c. currants soaked overnight in bourbon or possibly wine

Direcciones

Lightly butter a 9x5x3-inch loaf pan. Line with waxed paper on bottom. Lightly flour the pan, shaking out any excess.
Cream the butter and sugar with an electric mixer. Add in the Large eggs one at a time, mixing well after each addition. Add in the lemon and orange extracts and mix well. Mix 2 c. of the flour, the baking pwdr and cinnamon together. Add in the flour mix to the creamed mix. Mix till well-combined.
Mix the currants with the remaining Tbsp. flour and add in to the batter. Spoon the batter into prepared pan and bake at 325 degrees for 1 hour and 20 min, or possibly till a toothpick inserted in the center comes out clean.
Cold in pan 10 min, then turn out on a rack to finish cooling .
(Makes 1 loaf)