Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 375°. Grease an 8 ounce fluted ring mold. Set aside. In large bowl, beat together butter and sugar. Beat in eggs until light and fluffy. Sift together flour and baking powder. Gradually add flour mixture and milk alternately to butter mixture. Stir in vanilla, lemon peel and currants. Batter should hold its shape when mixing but should be moist enough to drop slowly off a wooden spoon. Pour batter into greased mold. Bake 1 hour or until a wooden toothpick inserted in center comes out clean. Cool 5 to 10 minutes in pan. Then turn out of pan on a cooling rack. Spoon melted chocolate over warm cake, coating completely. Sprinkle nuts over cake. Cool completely.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse