CURRANT CAKES (OLD FASHIONED CHRISTMAS DROP CAKES)
1 lb Sugar 1 lb Butter 6 Eggs 3/4 lb Flour 1/4 ts Salt 1/2 lb Currants 1 Lemon, juice of 1 Lemon, rind of Mix the currants with some of the flour. Work butter & sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind & juice of the lemon & salt. Work in slowly the rest of the flour & the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit & allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
