Current Pound Cake
1.50 c Currants
1.00 lb Margarine or butter
2.00 c Sugar
1.00 ts Mace
9.00 Eggs; separated
4.25 c Flour, all purpose; sifted
1.00 ts Lemon extract
1.00 ts 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"x2.5") and bake
at 350#F for 1 hour and 25 minutes.
Test for doneness by inserting a toothpick in center.