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90 minutes
Prep: 20 minutes
Cook: 70 minutes
223 calories per serving view nutrition facts
10 servings
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| 2 1/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 6 | tablespoons | cocoa powder | |
| 2 | ounces | butter | |
| 1/2 | teaspoon | vanilla extract | |
| 1/2 | cup | sugar | |
| 1 | each | egg | |
| 1 | cup | buttermilk | |
| 2 | ounces | currants | plumped in warm water and drained |
| 2 | ounces | pecans | chopped |
PREHEAT OVEN TO 350 degrees F.
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 x 5 x 3 inch loaf pan.
Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and cool on a rack.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 238mg | 10% |
| Total Carbohydrate 35.0g | 12% |
| Dietary Fiber 2.0g | 8% |
| Sugars 11.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 4% | Vitamin C | 9% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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