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Montrose Cakes

1/2 cup unsalted butter, softened
1/2 cup sugar
3 eggs
1/3 cup currants
2 tsp brandy
2 tsp rose water
1/2 cup self-rising flour
Pinch of freshly grated nutmeg

Preheat the oven to 375F. Grease a madeleine pan or two mini muffin
pans and set aside. Cream the butter and sugar together. Add the
eggs one at a time, beating well after each addition. Stir in the
currants, brandy, and rose water and mix thoroughly. Sift the flour
and nutmeg together, then add to the butter mixture. Scrape batter
into the prepared tins, filling them no more than half full. Bake
for 10 to 15 minutes, or until the edges are brown.

Yields 20 small cakes

Notes: Can also be made in mini muffin tins or the bottoms of
regular size muffin tins.

To make self-rising flour: Add 1 1/2 tsp baking powder and 1/2
tsp salt to 1 cup all purpose flour

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