CURRANT TEA CAKES

I know that many of us had grandmothers who probably made currant jam. I remember trying on once. Tart, indeed! I think this recipe would make a wonderful “tea cake” for aftenoon tea or an engagement party, etc.

CURRANT TEA CAKES

2 cups flour
3 tsp. Baking soda
1/2 cup sugar
3/4 tsp. Salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants

Sift together flour, baking powder, sugar and salt. Add beaten egg and melted shortening to milk and add to milk then combine with dry ingredients. Add currants that have been ashed, dried and floured*. Mix carefully to not crush berries. Batter will be stiff. Grease or line muffin tins and fill half full. Bake about 20 minutes in a hot oven.

*Dust berries and nuts before adding to a batter prevents them from sinking to the bottom.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s