Currant Cake

There is no specific holiday tradition associated with currant cake. It was a common dessert of the period, and very popular, which is why it was often included with Christmas dinners.

This recipe comes from The Boston Cooking-School Cook Book on the The Historic American Cookbook Project website.

1/2 cup milk	1 egg yolk
1/2 cup butter	2 cups flour
1 cup sugar	3 tsp baking powder
1 cup currants mixed with 1 tbsp flour

Cream butter, add sugar gradually, along with eggs and egg yolk, well beaten. Add milk, flour mixed and sifted with baking powder, and currants.

Bake at 350° for 40 minutes in a greased and floured cake pan.