Spotted Dog
A tender, lightly sweet buttermilk quick bread dotted with currants or raisins, ideal when you want something simple to slice with tea or coffee.
Prep 15 min · Cook 30 min · Total 2 hr 5 min · Makes 1 9-inch cake (8 slices)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted and cooled slightly
- 3/4 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- 1/2 cup currants or raisins
Directions
- Set the oven to 350°F (175°C). Butter or otherwise grease a 9-inch round cake pan, then dust it with flour.
- Put the currants or raisins in a small bowl, add the buttermilk, and leave them to soak for 10 minutes.
- In a large mixing bowl, whisk the vanilla extract, eggs, sugar, butter, salt, baking soda, and baking powder together until the mixture is smooth and blended.
- Tip the flour into the bowl with the wet mixture, and stir only until it is incorporated. Fold in the soaked fruit and buttermilk, again stopping as soon as everything comes together. Resist the urge to keep mixing.
- Transfer the batter to the prepared pan. Bake for 25–30 minutes, until a toothpick poked into the middle comes back clean. Cool it in the pan for 10 minutes, then turn it out onto a wire rack and let it cool fully before serving.