Colonial Williamsburg Cake
This is a very good cake. I obtained this recipe from a church friend
several years ago. It's a tried and true keeper. enjoy
Ingredients
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1 cup unsalted butter at room temperature
1 cup granulated sugar
5 eggs at room temperature
1/4 teaspoon lemon extract
1/4 teaspoon orange extract
2 cups plus 1 tablespoon all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups currants soaked overnight in bourbon or wine
How to make it
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Lightly butter a loaf pan then line with waxed paper on bottom.
Lightly flour pan shaking out any excess.
Cream butter and sugar with an electric mixer.
Add eggs one at a time mixing well after each addition.
Add lemon and orange extracts then mix well.
Mix 2 cups of the flour, baking powder and cinnamon together.
Add flour mixture to creamed mixture then mix until well combined.
Mix currants with the remaining flour then add to batter.
Spoon batter into prepared pan and bake at 325 for 1 hour and 20 minutes.
Cool in pan 10 minutes then turn out on a rack to finish cooling .
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*Ginny Butterfield
Cranberry Twp, PA
*
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