Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake

I love finding these old recipes. And most especially when it’s in my old recipe box. 

Mary Todd Lincoln’s Cinnamon Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
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
  • Orange Glaze:
  • 1 cup sifted powdered sugar
  • 2 tablespoons orange juice
Instructions
  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. Orange Glaze: In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
  11. Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one 10-inch fluted or tube cake (12 servings).

 


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