Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  flour
  2          teaspoons  baking powder
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  6        tablespoons  cocoa powder
  2             ounces  butter
     1/2      teaspoon  vanilla extract
     1/2           cup  sugar
  1                     egg
  1                cup  buttermilk
  2             ounces  currants -- plumped in
                        warm water and drained
  2             ounces  chopped pecans

Preparation:

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.

Nutritional Information:

261 Calories (kcal); 10g Total Fat; (32% calories from fat); 6g Protein; 40g Carbohydrate; 32mg Cholesterol; 410mg Sodium