Currant Cake (English)

Ingredients

• 1.5 cups Butter
• 2 cups Sugar
• 7 Eggs
• 1 teaspoon Royal Baking Powder
• 0.5 cup Citron, in small thin slices
• 1 orange Rind of an orange, peeled very thin, and cut in shreds
• 2 cups Currants, washed and picked
• 1.5 pints Flour
• 1 teaspoon Royal Extract Nutmeg

Instructions

1. 1In a large bowl, rub together the 1 1/2 cupfuls of butter and 2 cupfuls of sugar until the mixture is white and light cream.
2. 2Add the 7 eggs, 2 at a time, beating for 5 minutes between each addition.
3. 3Sift together the 1 1/2 pints of flour and 1 teaspoonful of Royal Baking Powder.
4. 4Add the sifted flour and baking powder to the butter and egg mixture, along with 1/2 cupful of citron (in small thin slices), the rind of an orange (peeled very thin, and cut in shreds), 2 cupfuls of currants (washed and picked), and 1 teaspoonful of Royal Extract Nutmeg. Mix until just combined.
5. 5Preheat oven to 350°F (175°C). Pour the batter into a thickly paper-lined tin. Bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.