1 1/2 c  Currants
1 lb Margarine or butter
2 c  Sugar
1 ts Mace
9    Eggs; separated
4 1/4 c  Flour, all purpose; sifted
1 ts Lemon extract
1 ts Vanilla

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 350F for 1 hour and 25 minutes.

Test for doneness by inserting a toothpick in center.