1 1/2 c  Currants
1 lb Margarine or butter
2 c  Sugar
1 ts Mace
9 x  Eggs, separated
4 1/4 c  All-purpose flour, sifted
1 ts Lemon extract
1 ts Vanilla

Rinse Currants 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. Fold in stiffly beaten egg whites. Pour into 2 paper lined loaf pans
(9″x4″x2.5″) and bake at 350=F8F for 1 hour and 25 minutes. Test for
doneness by inserting a toothpick in center.