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

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