1 1/2 c Currants 9 Eggs; separated
1 lb Margarine or butter 4 1/4 c Flour, all purpose; sifted
2 c Sugar 1 ts Lemon extract
1 ts Mace 1 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.
