1.nounA soft, muffin-sized cake, popular particularly in the 1700s, containing currants, mace and sometimes flavoured with orange or lemon marmalade or shredded coconut and chocolate toppings."1725, Robert Smith, Court Cookery, Queen's cakes, p188 - "Take a Pound of dry'd Flower, a Pound of refined Sugar sifted, and a Pound of Currans washed, picked, and rubbed clean, and a Pound of Butter washed very well, and rub it into the Flower and Sugar, with a little beaten Mace, and a little Orange-Flower Water; beat ten Eggs, but half the Whites, work it all well together with your Hands, and put in the Currants; sift over it double-refined Sugar, and put them immediately into a gentle Oven to bake.""