Mary Todd Lincoln's Cinnamon Cake |
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Prep Time: 1560 Minutes Cook Time: 40 Minutes |
Ready In: 1600 Minutes Servings: 12 |
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Recipe is from Midwest Living magazine. Ingredients:
1 cup dried currants or 1 cup raisins |
1/4 cup brandy or 1/4 cup orange juice |
1 (1/4 ounce) package active dry yeast |
1 1/4 cups warm milk (105 degree f to 115 degree 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 cup sifted powdered sugar |
2 tablespoons orange juice |
Directions:
1. In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.
2. In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.
3. By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).
4. 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.
5. 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.
6. Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.
7. By hand, stir in the currants. Stir in the flour mixture until well combined.
8. 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.
9. Bake in a 350 degree 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.
10. In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
11. Drizzle cake with Orange Glaze or sprinkle with powdered sugar.
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