Currant cake
6 servings
Ingredients
| Quantity | 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 |
Directions
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.