Yield: 1 Cake
|1 cup||Butter (softened)|
|1 cup||Granulated sugar|
|1 teaspoon||Lemon extract|
|1 teaspoon||Orange extract|
|2 cups||All-purpose flour (reserve 1 Tbsp)|
|½ teaspoon||Baking powder|
This is another Colonial Williamburg, VA recipe. But it is served in the Raleigh Tavern Bake Shop.
Cream the butter and sugar, well. Add eggs, lemon and orange extract.
Sift together dry ingredients (flour, baking powder and cinnamon).
Add dry ingrdients to creamed mixture. Using wax paper take the reserved 1 Tbsp. of flour and add 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 minutes. Can be made in greased and floured bunt pan also, which would be baked for 1 hour or less.
Cool in Pan 10 minutes and turn out onto cake rack.
NOTE - Taste better as it ages the 2nd or 3rd day.