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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
(Can also be made in mini muffin tins or the bottoms of regular size muffin tins).
*Self rising flour can be made thusly:
Add 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup all purpose flour.

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