Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Currants |
| 1 pounds | Butter |
| 2 cups | Sugar |
| 1 teaspoon | Mace |
| 9 \N | Eggs, Separated |
| 4½ cup | Sifted All-Purpose Flour |
| 1 teaspoon | Lemon Extract |
| 1 teaspoon | Vanilla |
Rinse currants in hot water, drain and dry on a paper towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add tb butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into paper lined loaf pans 9" X 4" X 2½" and bake at 350øF for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center.