Recipe - Montrose Cakes

One half cup Unsalted butter, softened
One half cup Sugar
3 Eggs
1/3 cup Currants
2 teaspoon Brandy
2 teaspoon Rose water
One half cup Selfrising flour*
1 pn Freshly grated nutmeg

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

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 One half tsp baking powder and 1/2
tsp salt to 1 cup all purpose flour

Out of From Celtic Hearths by Deborah Krasner
Posted to Recipe Archive 02 Mar 97 by ted by: eep@tampa.mindspring.com on
Mar 2, 9.