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Old English Spice Cake with Currant Hard Sauce

 

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.
20

Yield

12

servings

Prep

20

min

Cook

75

min

Ready

90

min

 

Ingredients

Cake
1 cup butter, unsalted
2 cups sugar
4 large eggs
¾ cup milk
3 cups unbleached all-purpose flour
¼ cup water
hot
2 teaspoons baking powder
½ teaspoon saffron threads
*
½ teaspoon vanilla extract
2 teaspoons caraway seeds
lemon zest
*
orange zest
*
½ teaspoon cinnamon
ground
½ teaspoon cloves
½ teaspoon mace
*
½ teaspoon nutmeg
Currant hard sauce
½ cup butter
unsalted
¼ pound cream cheese
¾ cup powdered sugar
2 tablespoons lemon juice
½ teaspoon saffron threads
*
1 teaspoon vanilla extract
¼ cup raisins, seedless
yellow
¼ cup currants

Directions

Powder saffron, work into butter.

Cream butter and sugar, add eggs, one at a time.

Add vanilla and caraway.

Sift together dry ingredients. Add dry ingredients to batter alternately with milk.

Mix in zest. Pour into greased, floured sheet cake or cupcake pan.

Preheat oven and bake at 350℉ (180℃) (175C) for about 1¼ hrs.

Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop of Currant Hard Sauce.

CURRANT HARD SAUCE:

Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 55447% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 116mg 5%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 19% Vitamin C 9%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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