Recipe - Currant Pound Cake

1 One half cup Currants
1 pound Butter
2 cup Sugar
1 teaspoon Mace
9 Eggs, Separated
4 One half cup Sifted AllPurpose 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 tablespoon 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.

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