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Ingredientes
- 1 c. Butter (softened)
- 1 c. Granulated sugar
- 5 x Large eggs
- 1 tsp Lemon extract
- 1 tsp Orange extract
- 2 c. All-purpose flour (reserve 1 Tbsp)
- 1/2 tsp Baking pwdr
- 1/2 tsp Cinnamon
- 2 c. Currants
Direcciones
- This is another Colonial Williamburg, VA recipe. But it is served in the Raleigh Tavern Bake Shop.
- Cream the butter and sugar, well. Add in Large eggs, lemon and orange extract.
- Sift together dry ingredients (flour, baking pwdr and cinnamon). Add in dry ingrdients to creamed mix. Using wax paper take the reserved 1 Tbsp. of flour and add in to the currants to coat them. Then fold the currants into the above creamed and floured ingredients. Mix well together.
- Bake in greased and floured bread loaf pan, at 325 degrees for 1 hour and 20 min. Can be made in greased and floured bunt pan also, that would be baked for 1 hour or possibly less.
- Cold in Pan 10 min and turn out onto cake rack.
- NOTE - Taste better as it ages the 2nd or possibly 3rd day.
