Raised currant cake

1 servings

Ingredients

QuantityIngredient
2cupsAll-Purpose Flour
1teaspoonSalt
1cupMilk, Scalded & Cooled to lukewarm
2cupsGranulated Sugar
2Stick Unsalted Butter at room temperature
2largesEggs
4teaspoonsMilk
2teaspoonsVanilla Extract
½cupWarm Water
1packActive Dry Yeast
4teaspoonsSugar
2cupsAll-Purpose Flour -- sifted
2teaspoonsBaking Powder
2teaspoonsNutmeg -- freshly grated
¾cupCurrants
Confectioner's Sugar

Directions

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