Recipe - Currant Cake

1 cup Butter or butter substitute
2 cup Sugar
4 Eggs
1 cup Milk
3 One half cup Cake flour
One fourth teaspoon Salt
2 teaspoon Cream of tartar
1 teaspoon Baking soda
1 tablespoon Grated lemon rind
1 tablespoon Lemon juice
1 cup Currants

Cream butter and sugar. Add wellbeaten egg yolks and milk. Mix
thoroughly. Sift flour, measure, and sift with baking soda, salt, and
cream of tartar. Add lemon juice, lemon rind, and currants which have been
dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites.
Pour into welloiled cake pans. Bake in moderate oven (375 F) about 40
minutes. Florence Taft Eaton, Concord, MA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini