Yield: 12 Servings
|3 cups||Fresh red currants|
|2 \N||Oranges; zest of|
|4 tablespoons||Unsalted butter (soft)|
|¼ cup||Vegetable oil|
|1 tablespoon||Baking powder|
|3 cups||Cake flour|
From: Felicia Pickering <MNHAN063@...> Date: Mon, 15 Jul 1996 17:01:06 EDT Pull the currants gently off their stems. Rinse them and set aside. Finely chop the zest. Set aside. Butter the sides and bottom of a 10-inch cake pan; line the bottom with a circle of parchment or wax paper. Preheat the oven to 350 F. Using an electric mixer (paddle attachment if you have one), cream the butter and sugar until light. Mix in the oil. Add the eggs and mix until smooth. Scrape the sides and bottom of the bowl. With the mixer on low speed, add the baking powder and 1 cup of flour. When well combined, add half the milk, another cup of flour, the rest of the milk, and the rest of the flour, mixing well after each addition. Stop to scrape the bowl as necessary. Remove the bowl from the mixer and gently fold in the currants and orange zest. Pour the batter into the prepared pan and bake until golden brown and firm on top, about 50 minutes. Cool on a rack to room temperature. Serve with lightly whipped unsweetened cream.
Recipe is from _The American Baker_ by Jim Dodge with Elaine Ratner.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .