Grandma's current pound cake

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.

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