Currant & Lemon Cake - cooking recipe

Ingredients

1 kg currants
1/2 cup lemon juice
400 g butter
4 eggs
2 cups sugar
2 teaspoons lemon rind
4 1/2 cups self-rising flour
1 cup milk

Preparation

Place currants, lemon juice, and butter in a pan and heat to melt butter.
Cool slightly.
Beat in eggs with a wooden spoon.
Add sugar, rind, flour and milk. Mix well.
Bake in a lined roasting dish at 160 C for about 1 hour.