Old English Spice Cake With Currant Hard Sauce Recipe
Servings: 1
Ingredients
- 1 c. Unsalted butter (225g)
- 2 c. Sugar (400g)
- 4 lrg Large eggs
- 3/4 c. Lowfat milk (180ml)
- 3 c. Unbleached white flour (300g)
- 1/4 c. Warm water (60ml)
- 2 tsp Baking pwdr
- 1/2 tsp Saffron threads
- 1/2 tsp Vanilla extract
- 2 tsp Caraway seeds
- Â Â g Zest of one lemon AND one orange
- 1/2 tsp EACH of grnd cinnamon, cloves, mace and nutmeg
- 1/2 c. Unsalted butter (1 15g)
- 1/4 lb Cream cheese (60g)
- 3/4 c. Confectioners' sugar (75g)
- 2 Tbsp. Lemon juice
- 1/2 tsp Saffron threads
- 1 tsp Vanilla extract
- 1/4 c. Yellow raisins (45g)
- 1/4 c. Currants (45g)
Directions
- Here I adapted an 18th century English spice cake recipe that also makes nice cupcakes.
- Pwdr saffron, work into butter. Cream butter and sugar, add in Large eggs, one at a time. Add in vanilla and caraway. Sift together dry ingredients. Add in dry ingredients to batter alternately with lowfat milk. Fold in zest. Pour into greased, floured sheet cake or possibly cupcake pan. Preheat oven and bake at 350F
- (175C) for about 1 1/4 hours. Check after 1 hour. Cold in pan for 10 min, then on rack. Serve with dollop of Currant Hard Sauce.
- CURRANT HARD SAUCE:Pwdr saffron, work into chilled cream cheese. Cream together butter and cheese. Beat till light and fluffy. Fold in remaining ingredients and chill. Serve at room temperature.
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