Instructions: Soak the currants in the brandy overnight to plump. Scald the milk in a small saucepan and add the single tablespoon of sugar to the milk while it is cooling.

Stir the warm milk to dissolve the sugar. In a small bowl, place the crumbled yeast cake in the warm water. When the yeast is completely dissolved, add to the scalded milk. Pour the scalded milk and yeast mixture into a large glass bowl and add the single cup of unsifted flour. Blend the ingredients well, then cover to let the batter rise until the volume of the contents has doubled, usually about an hour. Drain the brandy from the currants, reserving both ingredients. In a separate mixing bowl, cream together the butter and remaining cup of sugar until the mixture is light and fluffy. Add the sifted flour, salt, mace, and cinnamon to the creamed butter and sugar. Add the egg, and blend the batter well. Stir in the lemon juice and lemon zest. Add the yeast mixture to the batter and blend thoroughly.

Stir the currants into the cake batter. Add the brandy and thoroughly blend, again.

Pour the cake batter into a well-greased tube pan or 9 inch by 5 inch loaf pan. Cover, and let the batter rise until it has doubled in volume, again. It may take from 4 to 6 hours
for the batter to double its volume. Pre-heat the oven to 375-F degrees. Bake the cake for about 45 minutes, or until a cake tester can be cleanly removed from the center of the cake. Remove the cake from the oven and let stand for about 5 minutes to start cooling. Turn the cake out onto a wire rack to cool completely. If desired, ice the cake with a citrus glaze, or simply slice to serve. Tip: To prepare a lemon or orange glaze, simply blend together 1 cup of confectioners sugar with 1/4 cup fresh lemon or orange juice. Brush this thin icing over the top of your cooled cake.

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