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Currant Cake

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

1  cup  Butter or butter substitute
2  cups  Sugar
4    Eggs
1  cup  Milk
3 1/2  cups  Cake flour
1/4  teaspoon  Salt
2  teaspoons  Cream of tartar
1  teaspoon  Baking soda
1  tablespoon  Grated lemon rind
1  tablespoon  Lemon juice
1  cup  Currants

Cream butter and sugar. Add well-beaten egg yolks and milk. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, and cream of tartar. Add lemon juice, lemon rind, and currants which have been dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites. Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.

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