Plenty--Mom's Currant Cake

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* Exported from MasterCook *

 

Mom's Currant Cake

 

Recipe By :Plenty, A Collection of Sarah McLachlan's Favourite Recipes, with

Chef Jaime Laurita

Serving Size : 14 Preparation Time :0:00

Categories : Plenty

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup half and half OR light cream

1 heaping tablespoon molasses

3/4 cup butter

3/4 cup Demerara or turbinado sugar

3 large eggs

2 cups currants

2 2/3 cups unbleached white flour

2 teaspoons baking powder

1/4 teaspoon salt

oil or cooking spray

 

Preheat oven to 325ºF. Lightly oil or spray a large (9x5x3-inch) loaf pan.

 

In a small saucepan, heat cream until just warm and stir in molasses. Set

aside.

 

In a mixing bowl, cream butter until light and fluffy. Gradually stir in sugar.

Add eggs, one at a time, beating well after each addition. Stir in molasses

mixture and add currants.

 

In another bowl, whisk together flour, baking powder, and salt. Add to wet

mixture and mix well.

 

Pour batter into prepared pan and bake for about one hour, or until knife

inserted in the middle comes out clean.

 

S(ISBN):

" 1-894160-01-0 "

Copyright:

" 1999 "

 

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Per Serving (excluding unknown items): 222 Calories; 11g Fat (42.0% calories

from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol;

230mg Sodium. Exchanges: 0 Lean Meat; 1 Fruit; 2 Fat; 1 Other Carbohydrates.

 

NOTES : " This cake is actually my grandmother's recipe. " , says Sarah. " Many of

the recipes I use today are ones I remember my mom making when I was little.

Now when I go home I constantly ask my mom how to make everything. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0