Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c Flour 1/2 c Sugar
2 ts Baking powder 1 Egg
1 ts Baking soda 1 c Buttermilk
1/2 ts Salt 2 oz Currants; plumped in
6 tb Cocoa powder - warm water and drained
2 oz Butter 2 oz Chopped pecans
1/2 ts Vanilla extract

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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