| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts, Breads | 10 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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