Instructions: Position a rack in middle of the oven and heat the oven to 350 degrees.

Butter and flour a 4 1/2-by-8 1/2 inch loaf pan. Sift together the flour, baking powder and salt into a medium bowl.

Beat the butter and zest with an electric mixer on medium speed in a large bowl until light and fluffy. Add the sugar, eggs, coriander and mace and beat until smooth. Add half of the milk and beat until just blended.

Reduce the speed to low, add the flour mixture in 2 batches, scraping down the side of the bowl, and beat just until blended. Add the remaining milk and beat just until blended. Stir in the currants and the caraway seeds with a rubber spatula. Transfer the mixture to the prepared pan and smooth the top.

Bake for 65 to 70 minutes, until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes and turn out onto the rack to cool to room temperature.

To serve: Cut into thin slices, serve with lemon butter, if desired. (The tea bread will keep, tightly wrapped, at room temperature for up to 3 days.

Lemon butter: Stir together in a small bowl until combined well: 1/2 cup (1 stick) unsalted butter at room temperature 1 teaspoon confectioners sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon pure vanilla extract

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