- 3/4 cup currants
- 2 cups sifted flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons shortening
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg
- 1 cup buttermilk
Preheat oven to 400°F. Lightly grease an 8-inch cake pan. Rinse and drain the currants.
Sift together the flour, sugar, salt, baking powder, and baking soda. Cut in the shortening and butter. Stir in the currants.
Beat the egg lightly and combine with the buttermilk. Add to the dry mixture and stir quickly, blending only until the flour is moistened.
Turn the dough into the cake pan. Bake until a tester comes out clean, 20 – 25 minutes.
Cut into wedges and serve warm with plenty of butter.