1 1/2 c  Currants
1 lb Butter
2 c  Sugar
1 ts Mace
9    Eggs, Separated
4 1/2 c  Sifted All-Purpose Flour
1 ts Lemon Extract
1 ts 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 tb 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 350F for 1 hour and 25 minutes. Test for
doneness by inserting a toothpick in center.