Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Currants |
| 1 pounds | Margarine or butter |
| 2 cups | Sugar |
| 1 teaspoon | Mace |
| 9 \N | Eggs; separated |
| 4¼ cup | Flour, all purpose; sifted |
| 1 teaspoon | Lemon extract |
| 1 teaspoon | Vanilla |
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 350øF for 1 hour and 25 minutes.
Test for doneness by inserting a toothpick in center.