MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: OLD ENGLISH SPICE CAKE WITH CURRANT HARD SAUC
  Categories: Cakes, Ceideburg 2
       Yield: 1 Servings
 
 MMMMM----------------------------CAKE---------------------------------
    1.00 c  Unsalted butter (225g)
    2.00 c  Sugar (400g)
    4.00 lg Eggs
    0.75 c  Milk (180ml)
    3.00 c  Unbleached white flour
            -(300g)
    0.25 c  Hot water (60ml)
    2.00 ts Baking powder
    0.50 ts Threads
    0.50 ts Vanilla extract
    2.00 ts Caraway seeds
         g  Zest of one lemon AND one
            -orange
    0.50 ts EACH of ground cinnamon,
            -cloves, mace and nutmeg
 
 MMMMM---------------------CURRANT HARD SAUCE--------------------------
    0.50 c  Unsalted butter (1 15g)
    0.25 lb Cream cheese (60g)
    0.75 c  Confectioners' sugar (75g)
    2.00 tb Lemon juice
    0.50 ts Saffron threads
    1.00 ts Vanilla extract
    0.25 c  Yellow raisins (45g)
    0.25 c  Currants (45g)
 
   Here I adapted an 18th century English spice cake recipe which also
   makes nice cupcakes.
 
   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 350F (175C) for about 1 1/4 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.
 
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105. 1987.
 
   Posted by Stephen Ceideberg; March 30 1993.
 
 MMMMM

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