Mary Todd Lincoln's Cinnamon Cake

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.