Montrose cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter, softened |
| ½ | cup | Sugar |
| 3 | Eggs | |
| ⅓ | cup | Currants |
| 2 | teaspoons | Brandy |
| 2 | teaspoons | Rose water |
| ½ | cup | Self-rising flour* |
| 1 | pinch | Freshly grated nutmeg |
Directions
(Can also be made in mini muffin tins or the bottoms of regular size muffin tins).
Preheat the oven to 375F. Grease a madeleine pan or two mini muffin pans and set aside.
Cream the butter and sugar together. Add the eggs one at a time, beating well after each addition.
Stir in the currants, brandy, and rose water and mix thoroughly.
Sift the flour and nutmeg together, then add to the butter mixture.
Scrape batter into the prepared tins, filling them no more than half full.
Bake for 10 to 15 minutes, or until the edges are brown.
Yields 20 small cakes
*self rising flour can be made thusly: Add 1½ tsp baking powder and ½ tsp salt to 1 cup all purpose flour Out of From Celtic Hearths by Deborah Krasner Posted to Recipe Archive - 02 Mar 97 by ted by: eep@... on Mar 2, 9.