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Currant Cake

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YIELD

2 cakes

PREP

25 min

COOK

40 min

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER
or butter substitute
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
1 237
CUP ML MILK
3 ½ 828
CUPS ML CAKE FLOUR
¼ 1.3
TEASPOON ML SALT
2 10
TEASPOONS ML CREAM OF TARTAR
1 5
TEASPOON ML BAKING SODA
1 15
TABLESPOON ML LEMON ZEST
grated
1 15
TABLESPOON ML LEMON JUICE
1 237
CUP ML CURRANTS

Directions

Cream butter and sugar.

Add well-beaten egg yolks and milk.

Mix thoroughly.

Sift flour, measure, and sift with baking soda, salt, and cream of tartar.

Add lemon juice, lemon rind, and currants which have been dredged in 2 tablespoons of the flour.

Fold in stiffly beaten egg whites.

Pour into well-oiled cake pans. Bake in moderate oven at 375℉ (190℃) F about 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 422g (14.9 oz)
Amount per Serving
Calories 1349 36% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 32g 158%
Trans Fat 0g
Cholesterol 338mg 113%
Sodium 709mg 30%
Total Carbohydrate 67g 67%
Dietary Fiber 2g 9%
Sugars g
Protein 38g
Vitamin A 37% Vitamin C 91%
Calcium 15% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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