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Currant Cake
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Photo Attribute: arnold | inuyaki

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Currant Cake

Date Added: January 04, 2014

Ingredients:

1 Cup Butter or butter substitute
2 Cups Sugar confectioner'
4 Unit Eggs Large, Beaten
1 Cup Milk (or use about 1/2 C of powdered milk and about 1 C water)
3 1/2 Cups Cake Flour (sifted)
1/4 Teaspoon Salt approximately
2 Teaspoons Cream Of Tartar ;
1 Teaspoon Baking Soda heaping
1 Tablespoon Lemon
1 Tablespoon Lemon Juice (either a shots-worth or a tablespoon would do)
1 Cup Currants or raisins
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Directions:

1. Cream butter and sugar.

2. Add well-beaten egg yolks and milk. Mix thoroughly.

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

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

5. Fold in stiffly beaten egg whites. Pour into well-oiled cake pans.

6. Bake in moderate oven (375 F) about 40 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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