1/2 c (1 stick) butter, softened 3/4 c Unsifted all-purpose flour
1/2 c Sugar 1 ts Baking powder
2 lg Eggs 1/4 ts Salt
2 tb Milk 1/4 c Dried currants
2 tb Drambuie Confectioners’ sugar (opt.)
1 ts Rosewater
1. Heat oven to 350-F. Grease twenty four 1 1/4-inch miniature
muffin-pan cups.
2. In medium-size bowl, with electric mixer, beat butter and sugar
until light and fluffy. Beat in eggs, milk, Drambuie, and rosewater
until well combined.
3. Add flour, baking powder, and salt. Beat at low speed, scraping
side of bowl occasionally, until well combined. Fold in currants.
4. Spoon batter into prepared muffinpan cups, filling two-thirds
full. Bake 10 to 15 minutes or until centers spring back when lightly
pressed with fingertip. Cool Currant Cakes in pans on wire racks 5
minutes. Remove cakes from pans; cool to room temperature serve
sprinkled with confectioners’ sugar, if desired.
Country Living/March/91 Scanned & fixed by Di Pahl & gg
Yields
24 cakes