2 1/4 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
6 tb Cocoa powder
2 oz Butter
1/2 ts Vanilla extract
1/2 c Sugar
1 Egg
1 c Buttermilk
2 oz Currants; plumped in
– warm water and drained
2 oz Chopped pecans
PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking
soda, salt and cocoa. Cream the butter, add the vanilla and sugar,
beat until light, about 5 minutes. Add the egg. Add the dry
ingredients in three additions, alternating with the buttermilk. Do
not over mix. Stir in the currants and nuts. Pour into a greased and
floured 7-by-5-by-3-inch loaf pan. Bake for 1 hour 10 minutes. Cool
in the pan 10 minutes, remove and cool on a rack.
Yields
10 Servings