Currant cakes - country living
24 cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) butter, softened |
| ½ | cup | Sugar |
| 2 | larges | Eggs |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Drambuie |
| 1 | teaspoon | Rosewater |
| ¾ | cup | Unsifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¼ | cup | Dried currants |
| Confectioners' sugar (opt.) | ||
Directions
1. Heat oven to 350-F. Grease twenty four 1¼-inch miniature muffin-pan cups.
2. In medium-size bowl, with electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, milk, Drambuie, and rosewater until well combined.
3. Add flour, baking powder, and salt. Beat at low speed, scraping side of bowl occasionally, until well combined. Fold in currants.
4. Spoon batter into prepared muffinpan cups, filling two-thirds full. Bake 10 to 15 minutes or until centers spring back when lightly pressed with fingertip. Cool Currant Cakes in pans on wire racks 5 minutes. Remove cakes from pans; cool to room temperature serve sprinkled with confectioners' sugar, if desired.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>