Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup currants
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9x5 inch loaf pan
- Large bowl
- Electric mixer
- Measuring cups and spoons
- Small bowl
- Fork
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the creamed mixture alternately with the buttermilk.
4. Gently fold in the currants.
5. Pour the batter into the prepared pan. Sprinkle the top with the shredded coconut.
6. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F (175°C)
Serving Size: 1 loaf
Nutritional Information: Not available
Substitutions for Ingredients
- For the butter, you can substitute margarine or vegetable shortening.
- For the buttermilk, you can substitute plain yogurt or sour cream.
- For the currants, you can substitute raisins or dried cranberries.
Variations:
- You can add 1/2 cup chopped walnuts or pecans to the batter for a nutty flavor.
- You can add 1/2 teaspoon ground cinnamon or nutmeg for a spiced flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be sure to measure the ingredients accurately for best results.
- Let the loaf cool completely before slicing.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Wrap in aluminum foil and warm in a preheated 350°F (175°C) oven for 10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a fruit salad or a green salad.
Troubleshooting Advice:
- If the loaf is overbaked, it will be dry. To prevent this, check the loaf after 40 minutes of baking and cover with aluminum foil if it is browning too quickly.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and all utensils before and after handling food.
Food History:
This recipe is believed to have originated in the United Kingdom, where currant buns are a popular snack.
Flavor Profiles:
This recipe has a sweet and nutty flavor from the butter, sugar, currants, and coconut.
Serving Suggestions:
Serve as an afternoon snack or as a dessert.
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