Pence Lake Photo Studio
Serves: 1 cake, 12 slices

1/2 cup (1 stick) unsalted butter, softened
2 eggs
3 egg yolks
3 1/2 cups all-purpose flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked in warm water for 1 hour and drained
Zest of 2 oranges
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda

Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Add half of the flour and half the milk and mix until combined. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.