Victorian Currant Cakes - England
2 cups currants
1 cup brandy heated
2 cups plus 4 Tablespoons sweet butter
2 heaping cups sugar
2 whole eggs
2 egg yolks
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cups flour
Soak currants in brandy for 30 minutes; drain and reserve brandy.
Cream butter with sugar until light and fluffy.
Add eggs and egg yolks with spices and mix well.
Add 2 teaspoons reserved brandy and the currants and mix thoroughly.
Gradually add enough flour to make a smooth but light dough.
Wrap in waxed paper and chill 1 hour.
Pinch off small pieces of dough and roll between floured hands to balls about 1 inch in diameter.
Arrange on a buttered cookie sheet about 2 inches apart.
Flatten each cookie with the tines of a fork.
Bake in preheated 350ºF oven for about 10 minutes or until pale golden brown.
Pairs Well With
These Victorian Currant Cakes are not cakes at all, but delicious cookies which are served at Christmas time. This recipe we found in our cookbook "Visions of Sugarplums."