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Ingredients
| granulated sugar: 1 cup |
| margarine (oleo): 1 cup |
| eggs: 4 |
| sherry (wine): 1/4 cup |
| all-purpose flour (unsifted): 1 cup |
| dried currants: 1 cup |
| ground nutmeg: 1 dash |
Portugal Cakes
Credit: AllRecipes
User rating:
"A different muffin for Sunday brunch--or afternoon tea."
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Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
- Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
- Cream the sugar with the butter or margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
- Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.
- Bake at 375 degrees F (190 degrees F) for 20 minutes or until the tops are golden brown.