Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-Purpose Flour |
| 1 teaspoon | Salt |
| 1 cup | Milk, Scalded & Cooled to lukewarm |
| 2 cups | Granulated Sugar |
| 2 \N | Stick Unsalted Butter at room temperature |
| 2 larges | Eggs |
| 4 teaspoons | Milk |
| 2 teaspoons | Vanilla Extract |
| ½ cup | Warm Water |
| 1 pack | Active Dry Yeast |
| 4 teaspoons | Sugar |
| 2 cups | All-Purpose Flour -- sifted |
| 2 teaspoons | Baking Powder |
| 2 teaspoons | Nutmeg -- freshly grated |
| ¾ cup | Currants |
| \N \N | Confectioner's Sugar |
THE SPONGE
THE CAKE
* Preheat oven to 350 F.
1. Make the sponge. In a bowl, combine the ingredients in the sponge listing, mix well, cover and let stand for 30 mins, or until bubbly.
2. Grease a 10-inch Bundt pan, preferably nonstick. Meanwhile, using an electric mixer at slow speed, cream the sugar and butter until fluffy. Add the eggs and beat well. Add the milk and vanilla and beat to incorporate. Beat in flour, baking powder and nutmeg.
3. Add the sponge, beating only enough to incorporate, then beat in the currants. Pour into Bundt pan, smoothing out the top, and bake in the center of oven for 50 to 60 mins, or until a tester inserted in center comes out clean. Cool on a rack for 10 mins. Turn out of pan and return to rack to cool completely. Dust with confectioners' sugar before serving.
Submitted by Katherine Vaill to section on the GOSHEN FAIR in Goshen, CT. Fair dates: Early September, 3 days Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking