3 cups all-purpose flour
1 1/2 tsp. salt
2 tsp. baking powder
3/4 tsp. baking soda
1/4 cup granulated sugar
1/4 tsp. ground nutmeg (or to taste)
1/2 tsp. ground cinnamon (or to taste)
4 Tbsp. cold butter
1 cup currants or raisins, plumped and drained (I use currants)
1 large egg
1/4 cup molasses
1 cup buttermilk
Turbinado sugar (optional, but I always use it)
Preheat oven to 325°F (160°C). Lightly grease and flour a 9-inch cake pan.
Combine dry ingredients in a mixing bowl. Cut in butter with a pastry blender or two knives; add raisins or currants. Beat egg with a fork and add to molasses. Pour into flour mixture. Gradually stir in buttermilk until dough starts to stick together.
With floured hands, form dough into a ball and put into prepared cake pan (if dough doesn’t come together nicely I’ll knead it a bit, but not always). Sprinkle with a Turbinado sugar if you like. Bake in preheated 325° F (160°C) oven for about 60 to 70 minutes or until golden brown and top just begins to crack.
Makes 1 (9-inch) round loaf.
Submitted By: Sadie
Date: March 18, 2004