Currant Pound Cakebreads, desserts 1 1/2 cup currants 1 lb butter 2 cup sugar 1 teaspoon mace 9 eggs, separated 4 1/2 cup sifted all-purpose flour 1 teaspoon lemon extract 1 teaspoon 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 350øF for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. |
