Montrose Cakes

110g (4oz) Unsalted Butter, softened
110g (4oz) Sugar
110g (4oz) Self-Raising Flour
85g (3oz) Currants
3 Eggs, beaten
2 tsp Brandy
2 tsp Rose Water
Pinch Nutmeg

Pre-heat oven to 190°C: 375°F: Gas 5.
In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy.
Beat in the eggs, brandy and rosewater into this mixture.
Sieve the flour and nutmeg.
Fold in the flour mixture.
Fold in the currants.
Place the mixture into the prepared individual cake tins or paper baking cases, filling not more than half full.
Bake for 10 to 15 minutes, or until the edges are brown.
Makes approximately 18.

Baking Recipes

Montrose Cakes