Spanish Bunn
- 1 1/4 lbs flour
- 1/2 lb butter
- 1 lb sugar
- 5 eggs, lightly beaten
- 4 ounces cream
- 4 Tbsps wine & brandy, mixed
- 2 tsps cream of tartar, dissolved in 1 Tbsp hot water
- 1 tsp baking soda, dissolved in 1/2 Tbsp hot water
- 4 ounces currants, washed & dried
- 1 Tbsp flour
Warm the cream sufficiently to melt the butter. While warm, stir in the sugar. When cool, stir in the flour, then the beaten eggs. Add the mixed wine and brandy and dissolved cream of tartar and baking soda. Beat with enthusiasm all together. Add the currants with 1 Tbsp of flour stirred through them.
Bake immediately in flat tins.
Bake immediately in flat tins.
Submitted by Mar 11, 2010
15 min
30 min
45 min