Chocolate teacake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 6 | tablespoons | Cocoa powder |
| 2 | ounces | Butter |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1 | cup | Buttermilk |
| 2 | ounces | Currants; plumped in warm water and drained |
| 2 | ounces | Chopped pecans |
Directions
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