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Currant Pound Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Currant Pound Cake

Date Added: January 04, 2014


1 1/2 Cups Currants or raisins
1 Pound Butter softned
2 Cups Sugar confectioner'
1 Teaspoon Mace
9 Unit Eggs Separated
4 1/2 Cups All-Purpose Flour
1 Teaspoon Lemon
1 Teaspoon Vanilla or Almond extract to
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1. Rinse currants in hot water, drain and dry on a paper towel.

2. Cream butter until fluffy, add sugar and spice and cream thoroughly.

3. Beat egg yolks until thick and creamy; add tb butter mixture and blend well.

4. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again.

5. Mix in stiffly beaten egg whites. Pour into paper lined loaf pans 9" X 4" X 2.

6. 5" and bake at 350 F for 1 hour and 25 minutes.

7. Test for doneness by inserting a toothpick in center.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Natural Sweeteners, Citric Acid allergies.
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