Recipe#6396

Title: OLD ENGLISH SPICE CAKE WITH CURRANT HARD SAUCE

From: S.Pickell 
Date: Tue, 23 Apr 1996 07:53:29 -0500 
  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.

----------------------------CAKE---------------------------------
      1 c  Unsalted butter (225g)
      2 c  Sugar (400g)
      4 lg Eggs
    3/4 c  Milk (180ml)
      3 c  Unbleached white flour
           -(300g)
    1/4 c  Hot water (60ml)
      2 ts Baking powder
    1/2 ts Threads
    1/2 ts Vanilla extract
      2 ts Caraway seeds
        g  Zest of one lemon AND one
           -orange
    1/2 ts EACH of ground cinnamon,
           -cloves, mace and nutmeg
MMMMM---------------------CURRANT HARD SAUCE--------------------------
    1/2 c  Unsalted butter (1 15g)
    1/4 lb Cream cheese (60g)
    3/4 c  Confectioners' sugar (75g)
      2 tb Lemon juice
    1/2 ts Saffron threads
      1 ts Vanilla extract
    1/4 c  Yellow raisins (45g)
    1/4 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.