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Currant Cakes
0
Ingredients
- 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups sugar
- 1 lb Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- 6 egg
- 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups all-purpose flour
- 1 lemons, juice and rind of
- 0.25 teaspoon salt
- 0.50 lb currants
Method
How to make Currant Cakes
- Preheat oven to 375F and grease baking pans very well.
- Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
- Add a little of the flour, rind and juice of lemon and salt.
- Work the rest of the flour in slowly along with the currants.
- Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
- Bake until lightly browned, about ten minutes.
(Courtesy of Food.com)
