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Whiskey Currant Loaf
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375gm currants
1/2 cup cold tea
1/2 cup whiskey
1 cup sugar
2 cups Self-rising flour
1 tsp. cinnamon
1 egg
1/3 cup orange juice
1/4 cup extra sugar, shredded orange rind.
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Soak currants in tea, whiskey and sugar overnight.
Add flour, cinnamon and beaten egg.
Bake in loaf tin 1 hr at 180 degrees C.
Cook orange juice, rind and extra sugar 5 minutes over low heat.
Pour over warm cooked cake and leave to soak. Yummy!
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Preparation Time: |
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| Recipe Origin: Australia |
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Submitted by: |
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Firbeck
Australia |
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| This recipe has been viewed 4469 times. |
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