Chocolate Teacake Recipe

Chocolate Teacake Ingredients

2 1/4 cups Flour
2 teaspoons Baking powder
1 teaspoons Baking soda
1/2 teaspoons Salt
6 tablespoons Cocoa powder
2 oz Butter
1/2 teaspoons Vanilla extract
1/2 cups Sugar
1 Egg
1 cup Buttermilk
2 oz Currants; plumped in warm water and drained
2 oz Chopped pecans

Chocolate Teacake 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.