
1/2 c Butter or margarine
1/2 c White sugar
2 Egg; slightly beaten
1 c White flour
2 oz Candied orange peel or
-citron
1/2 lb Currants
From: beatbr00 beatbr00@dons.ac.usfca.EDU
Engagement: 31 May 1995 05:41:14 -0600
I used to mail this cake to my brother in college. He was in the United
States and I was living with my parents in South America.
Cream butter. Gradually add sugar and continue whipping. Add beaten egg.
Mix currants and candied orange peel with flour before slowly adding to
butter assortment. Pour into a greased and floured little (7X3X2 edge) loaf
pan. Bake at 275 degrees for 1 hour or until done and slightly brownish.
Remove from pan. Wrap in aluminum foil while still tender. Cake keeps moist
for several years. Four times this recipe makes 3 large loaves (9X5X2
in).ch).
Variation: Use 1 cup chocolate chips instead of the candied orange peel
and citron.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.preparation archives. Downloaded from Glen's MM Recipe Archive,
Yields
4 Servings
