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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The old-fashioned Christmas drop cake from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups sugar |
1 lb butter |
6 eggs |
3 cups all-purpose flour |
1 lemon, juice and rind of |
1/4 teaspoon salt |
1/2 lb currants (mixed with a little bit of the flour) |
Directions:
1. Preheat oven to 375F and grease baking pans very well.
2. Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
3. Add a little of the flour, rind and juice of lemon and salt.
4. Work the rest of the flour in slowly along with the currants.
5. Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
6. Bake until lightly browned, about ten minutes.
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