Sunday, December 4, 2016

Mary Todd Lincoln's Cinnamon Cake

Mary Todd Lincoln's Cinnamon Cake

1 cup dried currants or raisins
1/4 cup brandy or orange juice
1 package active dry yeast
1 1/4 cups warm milk (105 degrees F. to 115 degrees F.)
1 tablespoon sugar
1 cup all-purpose flour
2 3/4 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 recipe Orange Glaze (see recipe below) or powdered sugar

In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.

In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.

By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).

In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside. Drain currants, reserving brandy or juice; set aside.

In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light. Add egg; beat until light.

Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.

By hand, stir in the currants. Stir in the flour mixture until well combined.

Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the batter into pan. Cover and let rise in a warm place for 1 hour.

Bake in a 350 degrees F. oven for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack.

Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one 10-inch fluted or tube cake (12 servings).

Orange Glaze

1 cup sifted powdered sugar
2 tablespoons orange juice

In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.

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