Currant cake

Yield: 6 servings

Measure Ingredient
1 cup Butter or butter substitute
2 cups Sugar
4 Eggs
1 cup Milk
3½ cup Cake flour
¼ teaspoon Salt
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1 tablespoon Grated lemon rind
1 tablespoon Lemon juice
1 cup Currants

Cream butter and sugar. Add well-beaten egg yolks and milk. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, and cream of tartar. Add lemon juice, lemon rind, and currants which have been dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites. Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.

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