Grandma's Current Pound Cake

A true pound cake in the old tradition: no baking powder, no baking soda, no leavening at all. Nine eggs, separated and the whites beaten stiff, provide all the lift this dense, buttery cake needs. The result is a tight, velvety crumb that slices clean and keeps for days.

Mace is the spice that dates this recipe. It’s the outer covering of the nutmeg seed, with a warmer, more floral flavor than nutmeg itself. One teaspoon perfumes the entire batter with a subtle, old-world aroma that you can’t get from any other spice.

Rinsing the currants in hot water before adding them plumps them slightly and washes off any coating that could make them sink to the bottom of the batter. Drying them on a towel prevents excess moisture from throwing off the flour ratio.

Creaming the butter until truly fluffy is where the texture starts. Air beaten into the fat creates tiny pockets that expand in the oven, giving the cake its rise alongside the egg whites. Cut corners here and the cake bakes flat and heavy.

Pro Tips

• Beat the egg whites until stiff peaks form, then fold them in gently. Stirring deflates the air you just spent time building.
• Add the flour in two stages and mix just until smooth each time. Overworking develops gluten, which makes pound cake tough.
• Line the pans with parchment paper. This cake bakes for nearly 90 minutes, and the long bake time makes it prone to sticking.

Variations

• Swap currants for golden raisins or dried cranberries for a fruitier, more colorful slice.
• Replace mace with ½ teaspoon each of cinnamon and nutmeg for a warmer, more familiar spice profile.
• Drizzle with a lemon glaze (powdered sugar + lemon juice) after cooling for a sweet, tart finish.