Mrs. Perrot's Pound Cake

Makes one 8-inch square cake

• 1 cup softened butter

• 1 1/4 cups superfine sugar (regular granulated sugar is an acceptable substitute in a pinch)

• 2 eggs, plus 2 egg yolks

• 2 cups all purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon nutmeg

• pinch of cinnamon

• 1 cup fresh or dried currants

• 4 tablespoons of Malaga or Madeira wine

1. Set the oven to 300˚F and grease and line one 8-inch square cake pan.

2. Cream the butter and sugar together until light and fluffy.

3. Add the eggs and egg yolks one at a time, beating the batter after each one.

4. In another bowl sift together the flour, salt and spices, then fold them into the wet mixture until no streaks of flour remain.

5. Next stir in the currants, then the wine.

6. Pour the mixture into the prepared pan and level off the top. Bake for two hours (until the cake smells good and is firm with a golden color).

7. Cool the cake on a rack.

Adapted from The Jane Austen Cookbook by Maggie Black and Deirdre Le Faye