Current pound cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Currants |
| 1 | pounds | Margarine or butter |
| 2 | cups | Sugar |
| 1 | teaspoon | Mace |
| 9 | Eggs; separated | |
| 4¼ | cup | Flour, all purpose; sifted |
| 1 | teaspoon | Lemon extract |
| 1 | teaspoon | Vanilla |
Directions
Rinse Currents in hot water, drain and dry on a towel.
Cream butter until fluffy, add sugar and spice and cream thoroughly.
Beat egg yolks until thick and creamy; add to 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 2 paper lined loaf pans (9"x4"x2½") and bake at 350#F for 1 hour and 25 minutes.
Test for doneness by inserting a toothpick in center.