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Ingredients
1 cup butter
1 cup sugar
5 eggs
1 teaspoon lemon extract
1 teaspoon orange extract
2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups currants
Method
All of the ingredients should be at room temperature. Grease well and lightly flour a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Cream the butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Add the lemon and the orange extracts. Sift 2 cups of flour with the baking powder and cinnamon. Gradually add the flour mixture to the egg mixture. Dust the currants with the remaining tablespoon of flour. Fold the currants into the mixture. Bake in a preheated oven 325F for 1 hour and 20 minutes or until done. Cool in the pan for 10 minutes before turning out onto a rack. Slice thinly.