Chocolate Teacake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Flour,
2 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
6 tbsp: Cocoa powder,
2 ounce: Butter,
1/2 tsp: Vanilla extract,
1/2 cup: Sugar,
1: Egg,
1 cup: Buttermilk,
2 ounce: Currants, plumped in warm water and drained
2 ounce: Chopped pecans,
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.
Source from luhu.jp
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.
Source from luhu.jp