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Chocolate Teacake
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. |
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