Mary Todd Lincolns Cinnamon Cake - currants

Method

• In a jar, combine currants or raisins and brandy or orange juice.
• Cover tightly.
• Let soak overnight.
• In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar.
• Let stand until mixture is bubbly.
• By hand, beat in the 1 cup flour until smooth.
• Cover and let rise in a warm place until doubled (about 45 minutes).
• 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.
• 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.
• Beat in the lemon peel, lemon juice, and reserved brandy or orange juice.
• Add the yeast mixture; beat until thoroughly combined.
• By hand, stir in the currants.
• Stir in the flour mixture until well combined.
• 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.
• 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.
• In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
• Drizzle cake with Orange Glaze or sprinkle with powdered sugar.