Home › Cakes › Currant Drop Cakes

Currant Drop Cakes

1 cup powdered sugar 1/3 cup butter 1 egg 12/3 cups flour 1/3 cup sour cream 3/4 teaspoon soda 1 teaspoon hot water 1/4 cup currants Stir the butter and sugar to a cream; add the egg, beaten until very light, then the sifted flour. Beat all well together; add the cream and the soda dissolved in hot water. Last add the currants, washed and drained and mixed with a teaspoon of flour. Drop the mixture on buttered tins and bake in a hot oven.