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    Election Cake

    List of Ingredients

    1 C. currants, soaked overnight in tightly closed jar in 1/2 C. brandy)
    1 Tbl. Sugar
    3/4 C. scalded milk
    1 yeast cake
    1/4 C. warm water
    1 C. flour, unsifted
    1/2 C. butter
    1 C. sugar
    2-1/4 C. sifted flour
    1/2 Tsp. Salt
    1/4 Tsp. Mace
    1 Tsp. Cinnamon
    1 egg, whole
    1 Tsp. Grated lemon rind
    2 Tsp. Lemon juice


    Recipe

    To the scalded milk add 1 Tbl. Sugar. Cool.
    Dissolve the crumbled yeast in warm water and
    add to milk. Add 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, alt, mace and cinnamon in sifter. Add
    egg to creamed mix and beat until light. Stir in
    lemon rind and juice. Add yeast mix and beat
    thoroughly. Add currants, retaining the brandy for
    later. Sift in flour, add brandy, beat well. Place in
    tube pan or well greased 9x5 loaf pan . Cover with
    cloth and place in warm place away from draft.
    Allow to rise until double in bulk. The mix rises
    very slowly and make take 4-6 hours to double in
    bulk. Bake at 375 for about 45 minutes. Cool in
    pan briefly. Turn out on rack and allow to cool.
    Brush with lemon or orange glaze.

    Mary Todd Lincoln
    "The First Ladies Cook"
    Book

 

 

 


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