Currant Cake
A dish with butter and sugar at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- 240 ml sugar
- 2 eggs
- Yolk 1 egg
- 120 ml milk
- 470 ml flour
- 15 ml baking powder
- 240 ml currants mixed with 1 tablespoon flour
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add sugar gradually, and eggs and egg yolk well beaten. Then add milk, flour mixed and sifted with baking powder, and currants. Bake forty minutes in buttered and floured cake pan.
Nutrition (estimated, per serving)
| Calories | 449 |
|---|---|
| Protein | 6.9 g |
| Fat | 15.5 g |
| Carbs | 73.2 g |
| Fiber | 1.9 g |
| Sodium | 248 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States