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"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
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"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
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Current Pound Cake

 

Ingredients

1 1/2 cup currants
1 lb margarine or butter
2 cup sugar
1 tsp mace
9 eggs, separated
4 1/4 cup flour, all purpose, sifted
1 tsp lemon extract
1 tsp vanilla



 

Preparation

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 350#F for 1 hour and 25 minutes.

Test for doneness by inserting a toothpick in center.

 

 

Servings: 12

 

 

 

 


 

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