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.