Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten 350 deg for 1 hr and 25 min.
Your Grandma Jensen's Current Pound Cake is ready. Bon appetit!
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