To the scalded milk add 1 Tbsp. Sugar; cool. Dissolve the crumbled yeast in warm water, and add to milk. Add the unsifted flour, and beat until well blended. Let rise in warm place until it has doubled in bulk, about 1 hour.

Cream butter and sugar until very light. Drain brandy from currants. Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to creamed mixture and beat until light. Stir in lemon rind and juice. Add yeast mixture and beat thoroughly. Add currants, retaining the brandy for later. Sift in flour, add brandy, beat well. Place in tube pan or 9x5 loaf pan that has been well greased. Cover with a cloth and place in warm place away from draft. Allow to rise until doubled in bulk. This mixture rises very slowly and may take 4 to 6 hours to double in bulk.

Bake at 375°F for about 45 minutes. Cool in pan briefly. Turn out on rack, allow to cool further. Then brush with lemon or orange glaze (recipe to follow).

Lincoln