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home > recipes > cakes > montrose cakes
Montrose Cakes (Can also be made in mini muffin tins or the bottoms of regular size muffin tins). 1/2 cup unsalted butter, softened 1/2 cup sugar 3 eggs 1/3 cup currants 2 tsp brandy 2 tsp rose water 1/2 cup self-rising flour* Pinch of freshly grated nutmeg Preheat the oven to 375F. Grease a madeleine pan or two mini muffin pans and set aside. Cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Stir in the currants, brandy, and rose water and mix thoroughly. Sift the flour and nutmeg together, then add to the butter mixture. Scrape batter into the prepared tins, filling them no more than half full. Bake for 10 to 15 minutes, or until the edges are brown. Yields 20 small cakes *self rising flour can be made thusly: Add 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup all purpose flour Out of From Celtic Hearths by Deborah Krasner

Montrose Cakes


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(posted January 13, 1999)

Montrose Cakes

(Can also be made in mini
muffin tins or the bottoms of regular size muffin
tins).

1/2 cup
unsalted butter, softened
1/2 cup
sugar
3
eggs
1/3 cup currants
2 tsp
brandy
2 tsp
rose water
1/2 cup
self-rising
flour*
Pinch of freshly grated nutmeg

Preheat the oven to 375F.
Grease a madeleine pan or two mini muffin pans
and set aside.

Cream the butter and sugar together. Add the
eggs one at a time, beating
well after each addition.

Stir in the currants,
brandy, and rose water and mix thoroughly.

Sift the flour and nutmeg together, then add to the butter mixture.

Scrape
batter into the prepared tins, filling them no more than half full.

Bake for 10 to 15 minutes, or until the edges are brown.

Yields 20 small cakes

*self rising
flour can be made thusly: Add 1 1/2 tsp
baking powder and 1/2
tsp
salt to 1 cup all purpose flour

Out of From Celtic Hearths by Deborah Krasner



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