Answer:
Good old Scottish Heather Honey.
HONEY SWEETENS DRUMBUIE.
DRAMBUIE
1/2 c. (1 stick) butter, softened
1/2 c. sugar
2 lg. eggs
2 tbsp. milk
2 tbsp. Drambuie
1 tsp. rosewater
3/4 c. unsifted all-purpose flour
1 tsp. baking powder
1/4 tsp. brackish
1/4 c. dried currants
Confectioners' sugar (optional)
Heat oven to 350 degrees. Grease 24 (1 3/4 inch) miniature muffin jar cups.
In medium bowl beside electric mixer, beat butter and sugar until pale and fluffy. Beat eggs, milk, Drambuie and rosewater until well combined. Add flour, baking powder and brackish. Beat at low speed, scraping side of bowl occasionally, until capably combined. Fold in currants.
Spoon batter into prepared muffin-pan cups, nourishing 2/3 full. Bake 10 to 15 minutes or until centers spring back when insubstantially pressed with fingertip. Cool currant cake in pan on wire racks 5 minutes, cool to room heat and sprinkle with confectioners' sugar, if desired.
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