1 c Currants, soaked overnight
-in a tightly closed jar in
1/2 c -Brandy
1 tb Sugar
3/4 c Scalded Milk
1 Yeast Cake
1/4 c Warm Water
1 c Flour, unsifted
1/2 c Butter
1 c Sugar
2 1/4 c Flour, sifted
1/2 ts Salt
3/4 ts Mace
1 ts Cinnamon
1 Egg, whole
1 ts Lemon Rind, grated
2 ts Lemon Juice
-LEMON OR ORANGE GLAZE-
RECIPE TO FOLLOW
To the scalded milk add 1 Tbsp. sugar; cool. Dissolve the crumbled
yeast in warm water, and add to milk. Add the unsifted flour, and beat
until well blended. Let rise in warm place until it has doubled in bulk,
about 1 hour.
Cream butter and sugar until very light. Drain brandy from currants.
Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to creamed
mixture and beat until light. Stir in lemon rind and juice. Add yeast
mixture and beat thoroughly. Add currants, retaining the brandy for later.
Sift in flour, add brandy, beat well. Place in tube pan or 9×5 loaf pan
that has been well greased. Cover with a cloth and place in warm place away
from draft. Allow to rise until doubled in bulk. This mixture rises very
slowly and may take 4 to 6 hours to double in bulk.
Bake at 375F for about 45 minutes. Cool in pan briefly. Turn out on
rack, allow to cool further. Then brush with lemon or orange glaze (recipe
to follow).
Yields
12 Servings