Currant pound cake

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.

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