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From Dorothy McNett's recipes at www.dorothymcnett.com. Not Scotch Tape, but a delicious Scotch Cake!
1 1/2 cups currants or small raisins
Combine raisins and whiskey in a bowl and set aside for about 30 minutes or more. Preheat oven to 350 degrees. Lightly grease a 9 or 10 inch bundt pan or other tube shaped baking pan. Put the flour into batter bowl along with the cornstarch, baking powder, baking soda, salt and cinnamon and using a whisk blend it all together nicely. Set aside. In another batter bowl beat together with an electric beater the softened butter and sugar to make a smooth mixture, about 1 minute. Beat in 2 of the eggs, and then the other 2 eggs and vanilla and sour cream. Now with a spoon or spatula stir in the soaked raisins and all of the liquid and then blend in the flour mixture. Scrape batter into the prepared pan and smooth out nicely on the top. Bake 50 - 60 minutes, or until top is golden brown and a toothpick inserted in the cake comes out clean. Cool in the pan on rack. When cool, invert onto a serving platter. In bowl whisk together the powdered sugar, whiskey and cream to make a smooth pourable glaze, adding more sugar or whiskey as needed. Or, place in food processor and blend to make a smooth glaze. When ready to serve, drizzle the glaze over the cake, letting it drip down the sides. Cut and serve along with a tad bit of Scottish whiskey for sipping!
Recipe created 2018-02-25.