1 c Currants, soaked overnight 1 c Sugar
-in a tightly closed jar in 2 1/4 c Flour, sifted
1/2 c -Brandy 1/2 ts Salt
1 tb Sugar 3/4 ts Mace
3/4 c Scalded Milk 1 ts Cinnamon
1 Yeast Cake 1 Egg, whole
1/4 c Warm Water 1 ts Lemon Rind, grated
1 c Flour, unsifted 2 ts Lemon Juice
1/2 c Butter
LEMON OR ORANGE GLAZE
-RECIPE TO FOLLOW-
To the scalded milk add 1 Tbsp. sugar; cool. Dissolve the
crumbled yeast in warm water, and add to milk. Add the unsifted
flour, and beat until well blended. Let rise in warm place until it
has doubled in bulk, about 1 hour.
Cream butter and sugar until very light. Drain brandy from
currants.
Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to
creamed mixture and beat until light. Stir in lemon rind and juice.
Add yeast mixture and beat thoroughly. Add currants, retaining the
brandy for later. Sift in flour, add brandy, beat well. Place in
tube pan or 9×5 loaf pan that has been well greased. Cover with a
cloth and place in warm place away from draft. Allow to rise until
doubled in bulk. This mixture rises very slowly and may take 4 to 6
hours to double in bulk.
Bake at 375?F for about 45 minutes. Cool in pan briefly. Turn
out on rack, allow to cool further. Then brush with lemon or orange
glaze (recipe to follow).
Yields
12 servings