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Montrose Cakes

Make Montrose Cakes at home with Unsalted Butter Softened, Sugar, Rose Water, and Self Rising Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 2 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat the oven to 375F.

2. 2

   Cream the butter and sugar together.

3. 3

   Add the eggs one at a time, beating well after each addition.

4. 4

   Stir in the currants, brandy, and rose water and mix thoroughly.

5. 5

   Sift the flour and nutmeg together, then add to the butter mixture.

6. 6

   Scrape batter into the prepared tins, filling them no more than half full.

7. 7

   Bake for 10 to 15 minutes, or until the edges are brown.