Grandma'S Currant Pound Cake

1. 1

   Rinse currants in hot water; drain and dry on a towel.

2. 2

   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.

3. 3

   Add 1/2 of the flour and mix until smooth; add remainder of flour and mix until smooth again.

4. 4

   Mix in stiffly beaten egg whites.

5. 5

   Pour into 2 paper lined 9 x 4 x 2 1/2-inch loaf pans and bake at 350u00b0 for 1 hour and 25 minutes.

6. 6

   Test for doneness by inserting a toothpick in center.

7. 7

   12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.