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Recipes - Mary Todd Lincoln's Cinnamon Cake

Ingredients
1 cup dried currants or raisins
1/4 cup brandy or orange juice
1 package active dry yeast
1-1/4 cups warm milk (105 degree F to 115 degree F)
1 tablespoon sugar
1 cup all-purpose flour
2-3/4 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 recipe Orange Glaze (see recipe below) or powdered sugar

Directions
1. In a jar, combine currants or raisins and brandy or orange juice.
Cover tightly. Let soak overnight.

2. In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar.
Let stand until mixture is bubbly.

3. By hand, beat in the 1 cup flour until smooth. Cover and let rise in
a warm place until doubled (about 45 minutes).

4. 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.

5. 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.

6. Beat in the lemon peel, lemon juice, and reserved brandy or orange
juice. Add the yeast mixture; beat until thoroughly combined.

7. By hand, stir in the currants. Stir in the flour mixture until well
combined.

8. Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the
batter into pan. Cover and let rise in a warm place for 1 hour.

9. Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick
inserted near center comes out clean. Cool in pan on a wire rack for 10
minutes. Remove from pan. Cool on wire rack.

10. Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one
10-inch fluted or tube cake (12 servings).

Orange Glaze: In a bowl, stir together 1 cup sifted powdered sugar and 2
tablespoons orange juice until the mixture is smooth and drizzles
easily.

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