Nun’s Cake: Modified version (Katy Hayes) Makes one 6-7” cake (about 2.5” high) 6 oz.

sugar ½ pound (2 sticks) unsalted butter, softened 3 large eggs (room temperature) 2 tsp orange flower water 8 oz. all purpose flour 1/3 cup currants Preheat your oven to 350 degrees F. Beat the sugar and butter together until well blended, lighter in color and fluffy. Add the eggs one at a time and incorporate each one completely before adding the next one. Add the range flower water and mix in completely. Coat the currants (making sure there are no clumps) in about a tablespoon of flour, so each one is separate and they don’t stick together. Mix in the flour, incorporating well, and then add the currants, mixing them in well also. Bake the batter in a round 6 or 7 inch tall/3 inch deep cake tin for 45-60 minutes, until done. Test at 45 minutes. Top should be well browned, but not dark. Variations: Can use ¾ oz. caraway seeds instead of currants. Can add ½ tsp. cinnamon if desired.

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