[Sca-cooks] Random food-related questions....

[Sue Clemenger]

Woo-hoo! That's the one! Thanks! ;o)
Would a sherry do if I can't find sack?
--Maire

----- Original Message -----
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, November 14, 2006 5:41 PM
Subject: Re: [Sca-cooks] Random food-related questions....


> Yup...that's the one.  Here's my version of it.  To be honest, it's been a
> while since I made this, but it turned out pretty well.  I used it as a
base
> for marzipan sotolties...and once as a wedding cake.  So I've never made
the
> icing described in the recipe.
>
> Enjoy!
>
> Kiri
>
> 4 Cups flour
> 3/4 pound butter
> 1 1/4 pounds currants
> 1 Tablespoon cloves, mace, nutmeg
> 2 Tablespoons cinnamon
> 1/2 cup sugar
> 1/8 teaspoon saffron
> 1/4 cup dry sack
> 1/2 cup ale barm
> ICING MIXTURE
> 2 Tablespoons rosewater
> 1 each egg white
> sugar to taste
>
> 1.    Mix spices with flour, reserving a small amount to flour currants.
>
> 2.    Add melted butter, barm and rosewater.
>
> 3.    Four currants with reserved flour/spice mixture and fold into dough.
>
> 4.    Turn into a greased cake pan and bake in a 350 oven for 1 hour, 30
> minutes
>         or until done through the middle.
>
> Yield: 1 cake