Grandma's Current Pound Cake
Yield
12 servingsPrep
20 minCook
90 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
currants
|
|
| 1 | pound |
margarine
or butter |
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
mace
|
|
| 9 | large |
eggs
separated |
|
| 4 ¼ | cups |
all-purpose flour
, sifted |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
currants
|
|
| 453.6 | g |
margarine
or butter |
|
| 473 | ml |
sugar
|
|
| 5 | ml |
mace
|
|
| 9 | large |
eggs
separated |
|
| 1 | l |
all-purpose flour
, sifted |
|
| 5 | ml |
lemon extract
|
*
|
| 5 | 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.
