| 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
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”