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Ingredients
- 6 Tbsp. Sweet butter
- 3 c. Unbleached all-purpose flour
- 1 1/2 tsp Salt
- 1 Tbsp. Baking pwdr
- 1 tsp Baking soda
- 3/4 c. Granulated sugar
- 1 1/2 c. Dry currants
- 1 3/4 c. Buttermilk
- 2 x Large eggs, well beaten
- 1 Tbsp. Caraway seeds, (optional---I personally don't use them)
Directions
- Smear 2T of the butter proportionately in a 10 inch cast iron skillet.*****I use a 10 inch silverstone cake pan. Line the pan or possibly skillet with a circle of waxed paper. Heat 2 more Tbsp. of butter in a separate pan and set aside.
- Preheat oven to 350 degrees F.
- Sift dry ingredients together. Add in currants and toss well to coat.
- Whisk together the buttermilk, Large eggs, and melted butter. Add in this to the dry ingredients, along with the caraway seeds if you are using them. Mix until blended, but don't overmix.
- Spoon batter into the prepared skillet or possibly cake pan and smooth top gently with a spatula. Dot the top with remaining 2T butter.***Optional-you can also lightly sprinkle some extra sugar over the top.
- Bake till golden and puffed.***It will puff up nicely, and look gorgeous! It should take about 60 min of baking time. Remove from oven and cold on a wire rack.
- Cut into wedges and serve hot.
- Note...This is fabulous with butter and a warm c. of tea or possibly coffee. It is a cross between bread and cake.
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