THE SPONGE
2 c All-Purpose Flour 1/2 c Warm Water
1 ts Salt 1 pk Active Dry Yeast
1 c Milk, Scalded & Cooled 4 ts Sugar
-to lukewarm
THE CAKE
2 c Granulated Sugar 2 c All-Purpose Flour — sifted
2 Stick Unsalted Butter 2 ts Baking Powder
-at room temperature 2 ts Nutmeg — freshly grated
2 lg Eggs 3/4 c Currants
4 ts Milk Confectioner’s Sugar
2 ts Vanilla Extract
* 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.
Yields
1 servings