1. Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper. 2. Set oven rack in middle of oven; preheat oven to 350°. 3. In a bowl, stir 2 ¼ cup flour, baking powder, baking soda, and salt together. 4. In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes; add in egg, beating until smooth. 5. Reduce mixer speed to low and beat in half the flour mixture. 6. Stop and scrape down the bowl and beater with a rubber spatula. 7. Beat in the buttermilk, then the remaining flour mixture. 8. Give the batter a final mix with the spatula. 9. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. 10. Scrape batter into the prepared pan; smooth the top. 11. Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean. 12. Cool in pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. 13. Invert the cake onto another rack and cool completely. 14. Storage: wrap in plastic wrap and keep at room temperature, or double-wrap and freeze for longer storage. ---------------------------------------------------------------------------
Nutrition
Ingredients
