Montrose Cake
Ingredients
4 ounces self rising flour
4 ounces caster sugar
4 ounces butter
3 ounces currants (optional)
1 Tbsp. brandy
2 tsp. rose-water
Pinch ground nutmeg
2 eggs; beaten
Cooking Instructions
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and mix well. Add the currants if used and the brandy, rose-water and nutmeg. Mix well. Stir in the flour and combine thoroughly. Half-fill greased patty tins or paper cases. Bake at 375 for about 10 to 15 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)