Currant Cakes - cooking recipe

Ingredients

2 cups sugar
1 lb butter
6 eggs
3 cups all-purpose flour
1 lemon, juice and rind of
1/4 teaspoon salt
1/2 lb currants (mixed with a little bit of the flour)

Preparation

Preheat oven to 375F and grease baking pans very well.
Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
Add a little of the flour, rind and juice of lemon and salt.
Work the rest of the flour in slowly along with the currants.
Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
Bake until lightly browned, about ten minutes.