2 1/4 c Flour 1/2 c Sugar
2 ts Baking pulverize 1 Egg
1 ts Baking tonic 1 c Buttermilk
1/2 ts Saltiness 2 oz Currants; plumped in
6 tb Cocoa pulverise - warm water and drained
2 oz Butter 2 oz Chopped pecans
1/2 ts Vanilla infusion
PREHEAT OVEN TO 350F. Sift together the flour, baking powderize, baking
pop, salt and cocoa. Cream the butter, add the vanilla and dinero,
beat until lighter, around 5 proceedings. Add the egg. Add the dry
ingredients in three additions, alternating with the buttermilk. Do
not over mix. Stir in the currants and balmy. Pour into a greased and
floured 7-by-5-by-3-inch loaf pan. Bake for 1 hr 10 proceedings. Cool
in the pan 10 proceedings, remove and cool on a rack.
PETER KUMP - PRODIGY NODE CHEFS COOKBOOK
Yields
10 servings
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