-
1
Soak the currants in the brandy overnight to plump.
-
2
Scald the lowfat milk in a small saucepan and add in the single Tbsp.
-
3
of sugar to the lowfat milk while it is cooling.
-
4
Stir the hot lowfat milk to dissolve the sugar.
-
5
In a small bowl, place the crumbled yeast cake in the hot water.
-
6
When the yeast is completely dissolved, add in to the scalded lowfat milk.
-
7
Pour the scalded lowfat milk and yeast mix into a large glass bowl and add in the single c. of unsifted flour.
-
8
Blend the ingredients well, then cover to let the batter rise till the volume of the contents has doubled, usually about an hour.
-
9
Drain the brandy from the currants, reserving both ingredients.
-
10
In a separate mixing bowl, cream together the butter and remaining c. of sugar till the mix is light and fluffy.
-
11
Add in the sifted flour, salt, mace, and cinnamon to the creamed butter and sugar.
-
12
Add in the egg, and blend the batter well.
-
13
Stir in the lemon juice and lemon zest.
-
14
Add in the yeast mix to the batter and blend thoroughly.
-
15
Stir the currants into the cake batter.
-
16
Add in the brandy and thoroughly blend, again.
-
17
Pour the cake batter into a well-greased tube pan or possibly 9 inch by 5 inch loaf pan.
-
18
Cover, and let the batter rise till it has doubled in volume, again.
-
19
It may take from 4 to 6 hoursfor the batter to double its volume.
-
20
Pre-heat the oven to 375-F degrees.
-
21
Bake the cake for about 45 min, or possibly till a cake tester can be cleanly removed from the center of the cake.
-
22
Remove the cake from the oven and let stand for about 5 min to start cooling.
-
23
Turn the cake out onto a wire rack to cold completely.
-
24
If you like, ice the cake with a citrus glaze, or possibly simply slice to serve.
-
25
Tip: To prepare a lemon or possibly orange glaze, simply blend together 1 c. of confectioner's sugar with 1/4 c. fresh lemon or possibly orange juice.
-
26
Brush this thin icing over the top of your cooled cake.
