The Boston cooking-school cook book

by Fannie Merritt Farmer

Currant Cake

½ cup butter

1 cup sugar

2 eggs

Yolk 1 egg

½ cup milk

2 cups flour

3 teaspoons baking powder

1 cup currants mixed with

1 tablespoon flour

Cream the butter, add sugar gradually, and eggs and egg yolk well beaten. Then add milk, flour mixed and sifted with baking powder, and currants. Bake forty minutes in buttered and floured cake pan.