1 c. butter
4 c. sugar
6 eggs, separated
2 c. sour cream
5 1/2 c. flour
1 tsp. baking soda
1 nutmeg, grated
1 tsp. ground mace
Juice of 1 lemon
Grated rind of 2 lemons
1 lb. currants
1 1/2 lbs. citron

Cream butter with sugar. Add well beaten egg yolks and stir in sour cream. Sift flour with soda and spices and add gradually, beating thoroughly. Fold in stiffly beaten egg whites, adding lemon juice and rind. Slice citron and cut it in little strips. Flour citron and currants and stir in last. Bake in a big pan 2 hours in moderate oven. This is a large cake. Quantities may be cut in half for smaller cake.