2 1/4 c  Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
6 tb Cocoa powder
2 oz Butter
1/2 ts Vanilla extract
1/2 c  Sugar
1    Egg
1 c  Buttermilk
2 oz Currants; plumped in
- warm water and drained
2 oz Chopped pecans

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.