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Ingredients
- Makes one 9 inch Tube Cake or possibly 9 inch by 5 inch Loaf
- 1 c. Currants
- 1/2 c. Brandy
- 3/4 c. Lowfat milk, scalded
- 1 c. + 1 Tbs. Granulated Sugar
- 1 x Yeast Cake, crumbled
- 1/4 c. hot Water
- 1 c. All-purpose Flour, unsifted
- 1/2 c. Butter
- 23/4 c. All-purpose Flour, sifted
- 1/2 tsp Salt
- 3/4 tsp Mace
- 1 tsp grnd Cinnamon
- 1 lrg Egg
- 2 tsp fresh Lemon Juice
- 1 tsp grated Lemon Rind (the yellow "zest")
Directions
- Soak the currants in the brandy overnight to plump. Scald the lowfat milk in a small saucepan and add in the single Tbsp. of sugar to the lowfat milk while it is cooling.
- Stir the hot lowfat milk to dissolve the sugar. In a small bowl, place the crumbled yeast cake in the hot water. When the yeast is completely dissolved, add in to the scalded lowfat milk. Pour the scalded lowfat milk and yeast mix into a large glass bowl and add in the single c. of unsifted flour. Blend the ingredients well, then cover to let the batter rise till the volume of the contents has doubled, usually about an hour. Drain the brandy from the currants, reserving both ingredients. In a separate mixing bowl, cream together the butter and remaining c. of sugar till the mix is light and fluffy. Add in the sifted flour, salt, mace, and cinnamon to the creamed butter and sugar. Add in the egg, and blend the batter well. Stir in the lemon juice and lemon zest. Add in the yeast mix to the batter and blend thoroughly.
- Stir the currants into the cake batter. Add in the brandy and thoroughly blend, again.
- Pour the cake batter into a well-greased tube pan or possibly 9 inch by 5 inch loaf pan. Cover, and let the batter rise till it has doubled in volume, again. It may take from 4 to 6 hoursfor the batter to double its volume. Pre-heat the oven to 375-F degrees. Bake the cake for about 45 min, or possibly till a cake tester can be cleanly removed from the center of the cake. Remove the cake from the oven and let stand for about 5 min to start cooling. Turn the cake out onto a wire rack to cold completely. If you like, ice the cake with a citrus glaze, or possibly simply slice to serve. Tip: To prepare a lemon or possibly orange glaze, simply blend together 1 c. of confectioner's sugar with 1/4 c. fresh lemon or possibly orange juice. Brush this thin icing over the top of your cooled cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1735g | |
| Calories 5535 | |
| Calories from Fat 945 | 17% |
| Total Fat 107.84g | 135% |
| Saturated Fat 62.51g | 250% |
| Trans Fat 0.0g | |
| Cholesterol 462mg | 154% |
| Sodium 1999mg | 83% |
| Potassium 2595mg | 74% |
| Total Carbs 976.51g | 260% |
| Dietary Fiber 34.5g | 115% |
| Sugars 321.82g | 215% |
| Protein 106.62g | 171% |
