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Chocolate Teacake

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Submitted by martin

YIELD

10 servings

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

2 ¼ 532
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
6 9E+1
TABLESPOONS ML COCOA POWDER
2 57.8
OUNCES ML/G BUTTER
½ 2.5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
1 237
CUP ML BUTTERMILK
2 57.8
OUNCES ML/G CURRANTS
plumped in warm water and drained
2 57.8
OUNCES ML/G PECANS
chopped

Directions

PREHEAT OVEN TO 350℉ (180℃).

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 x 5 x 3 inch loaf pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and cool on a rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 223 31% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 238mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 9%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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