MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Woodstreet Cake
Categories: British, Cakes
Yield: 1 Cake

MMMMM----------------------------CAKE---------------------------------
2 c All-purpose flour
1 1/2 ts Baking powder
2 c Sugar
1/2 ts Ground cloves
1 ts Freshly grated nutmeg
1/2 ts Salt
1 1/4 c Dried currants
1 1/4 c Golden raisins (aka
-sultanas)
1 c Unsalted butter; melted and
-cooled
4 Eggs
1/2 c Vermouth (or dry white
-wine)

MMMMM---------------------------ICING--------------------------------
2 Egg whites (can substitute
-meringue powder and follow
-directions on package)
3 c Powdered sugar
1 tb Rosewater (note: if you're
-a big fan of rosewater, add
-a small splash to the cake,
-too!)

Set the oven to 325°F and line the bottom of a 9" springform baking
pan with parchment paper. Grease the bottom and sides.

In a large bowl, combine the flour, baking powder, sugar, spices,
salt, and dried fruits.

In another bowl, combine the butter, eggs, and vermouth. Add the wet
mixture to the dry mixture and gently mix until thoroughly combined.
Pour into the greased cake pan and smooth the top with an offset
spatula.

Bake for 1 hour, then loosely cover the top of the pan with foil to
avoid over-browning. Continue to bake the cake for 25-35 minutes more
or until a toothpick inserted into the middle of the cake comes out
clean. Note: the sugar and dried fruit will leave some residue on the
toothpick, so you're really just looking for any underdone batter.
While the cake cools, make the icing.

Icing:

In a large clean bowl, beat the egg whites until foamy. Slowly add a
little sugar at a time, beating in between each addition until fully
incorporated. Continue to beat until semi-stiff peaks form. Add the
rosewater and beat to combine.

Once the cake is cool, spread the icing over the top of the cake
using an offset spatula or the back of a big spoon. For a thinner
layer, continue to spread the icing down the sides of the cake, too.
Gently lift the spatula to create small peaks or swoops to your
liking. Serve as is or allow the icing to set (dry) a bit in a warm,
dry corner of the kitchen.

Recipe by KC Hysmith

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
the-woodstreet-cake-a-spiced-holiday-cake-with-a-spicy-history/>

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