4 1/2 cups undyed, all-purpose flour (spoon flour into cup and 1/2 cup
measures and level off with a spatula or the back of a tongue) 2 teaspoons
baking pulverise 2 teaspoons baking pop 1 1/2 cups buttermilk or milk

Set a rack at the middle level of the oven and preheat to 350 degrees.
Prepare pans and set away.

In a large mixing bowlful, beat the butter until soft and light with a hand
mixer set at medium speed or in a heavy duty mixer fitted with the spank.
Gradually beat in the sugar and salt and continue beating around 5 proceedings,
until very lightness. Beat in the egg, one at a time, continuing to beat until
the mixture is smooth and fluffy.

Place the currants in a small bowl and toss them with 2 tablespoons of the
flour. Stir the baking powder and baking soda into the remaining flour in a
bowl to mix. Stir half the flour into the butter and egg assortment, then stir
in the buttermilk. Stir in the remaining flour, then stir vigorously or
beat by machine on lowest speed roughly 1 bit, until well sundry. Stir in
the floured currants swell.

Scrape the batter into two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans buttered
and lined with parchment or buttered waxed paper and smooth the top. Bake
for about one hour and fifteen transactions, until well risen and a deep golden
coloration. A skewer or thin knife plunged into the center of the cakes should
emerge strip. Cool in pans on a torment. Unmold cooled cakes and peel away
wallpaper.

Yield: Two 8 1/2 by 4 1/2 by 2 3/4 inch loaves

Notes: Recipe courtesy of Snick Malgieri