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1
In a jar, combine currants or raisins and brandy or orange juice.
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2
Cover tightly.
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3
Let soak overnight.
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4
In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar.
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5
Let stand until mixture is bubbly.
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6
By hand, beat in the 1 cup flour until smooth.
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7
Cover and let rise in a warm place until doubled (about 45 minutes).
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8
In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside.
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9
Drain currants, reserving brandy or juice; set aside.
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10
In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light.
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11
Add egg; beat until light.
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12
Beat in the lemon peel, lemon juice, and reserved brandy or orange juice.
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13
Add the yeast mixture; beat until thoroughly combined.
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14
By hand, stir in the currants.
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15
Stir in the flour mixture until well combined.
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16
Grease a 10-inch fluted tube pan or a 10-inch tube pan.
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17
Turn the batter into pan.
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18
Cover and let rise in a warm place for 1 hour.
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19
Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick inserted near center comes out clean.
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20
Cool in pan on a wire rack for 10 minutes.
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21
Remove from pan.
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22
Cool on wire rack.
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23
In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
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24
Drizzle cake with Orange Glaze or sprinkle with powdered sugar.
