Mary Todd Lincoln's Cinnamon Cake
Recipe: #21101
September 27, 2015
Categories: Breads, Desserts, Cakes, Tube/Bundt, Raisin, Christmas, Oven Bake Vegetarian, Alcohol, Yeast Bread, more
"Recipe is from Midwest Living magazine."
Original is 8 servings
Ingredients
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- ORANGE GLAZE
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Nutritional
- Serving Size: 1 (199.5 g)
- Calories 656.8
- Total Fat - 20.1 g
- Saturated Fat - 12 g
- Cholesterol - 76.2 mg
- Sodium - 353.5 mg
- Total Carbohydrate - 112.7 g
- Dietary Fiber - 3.2 g
- Sugars - 65.8 g
- Protein - 9.2 g
- Calcium - 85.1 mg
- Iron - 1.5 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.
Step 2
By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).
Step 3
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.
Step 4
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.
Step 5
Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.
Step 6
By hand, stir in the currants. Stir in the flour mixture until well combined.
Step 7
Grease a 10-inch fluted tube pan or a 10-inch tube pan.
Step 8
Turn the batter into pan. Cover and let rise in a warm place for 1 hour.
Step 9
Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick inserted near center comes out clean.
Step 10
Cool in pan on a wire rack for 10 minutes.
Step 11
Remove from pan. Cool on wire rack.
Step 12
In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
Step 13
Drizzle cake with Orange Glaze or sprinkle with powdered sugar.
Tips
No special items needed.
0 Reviews
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