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Currant Cake

6 ozs. (6 heaping tablespoonfuls) cleaned currants I lb. (4 cups) flour 4 ozs. (4 heaping tablespoonfuls) sugar 2 teaspoonfuls baking powder 4 eggs 1/2 cupful chopped nuts 1/2 lb. (1 cup) butter I teaspoonful lemon extract Pinch of salt Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently.

Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour.