Chocolate Teacake
Yield
10 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose 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 | each |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 2 | ounces |
currants
plumped in warm water and drained |
|
| 2 | ounces |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
cocoa powder
|
|
| 57.8 | ml/g |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 57.8 | ml/g |
currants
plumped in warm water and drained |
|
| 57.8 | 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.
