1 1/2 c Currants
1 lb Butter
2 c Sugar
1 ts Mace
9 Eggs, Separated
4 1/2 c Sifted All-Purpose Flour
1 ts Lemon Extract
1 ts Vanilla
Rinse currants in hot water, drain and dry on a paper towel. Cream
butter until fluffy, add sugar and spice and cream thoroughly. Beat
egg yolks until thick and creamy; add tb 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 paper lined loaf pans 9″ X 4″ X 2.5″ and bake at
350?F for 1 hour and 25 minutes. Test for doneness by inserting a
toothpick in center.
Yields
12 Servings