This is a recipe clipped from a magazine, date unknown but I think around 1980 or so. The recipe is a bit stained but is still very clear to read.

Washington Cake (Currant Pound Cake)
Serves 12 to 16

5 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups butter or margarine, softened
2 3/4 cups sugar
6 eggs
1 1/2 teaspoons vanilla extract
1 cup milk
1 (11 ounce) package currants

Preheat oven to 350 degrees. Grease well and flour a 10-inch tube pan. Sift flour with baking powder, nutmeg, and salt and set aside. In large bowl, with electric mixer at high speed, beat butter with sugar until light and fluffy, takes about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and continue beating until smooth and fluffy. At low speed beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat only until combined. Stir in currants. Turn batter into prepared pan. Bake 1 hour and 20 minutes or until cake tester inserted in center comes out clean.