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Grandma's Current Pound Cake

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YIELD

12 servings

PREP

20 min

COOK

90 min

READY

2 hrs

Ingredients

1 ½ 355
CUPS ML CURRANTS
1 453.6
POUND G MARGARINE
or butter
2 473
CUPS ML SUGAR
1 5
TEASPOON ML MACE
9 9
LARGE LARGE EGGS
separated
4 ¼ 1
CUPS L ALL-PURPOSE FLOUR
, sifted
1 5
TEASPOON ML LEMON EXTRACT *
1 5
TEASPOON ML VANILLA EXTRACT

Directions

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℉ (180℃) for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 624 50% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 462mg 19%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 31% Vitamin C 42%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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