1 c Currants 1/2 t Grated nutmeg
1/2 c Dark Rum 2/3 c Sweetened coconut
3 c Flour 1/2 c Vegetable shortening
1 t Salt 1 c Packed brown sugar
1 t Baking soda 2 ea Eggs beaten lightly
1 t Baking powder 1/3 c Buttermilk
2 t Cinnamon 1 c Mashed ripe banana
Heat rum and place in bowl with currants 1 hour. In separate bowl,
sift together flour, sal, baking soda, baking powder, cinnamon,
nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable
shortening and brown sugar till combined. Add eggs and beat well.
Stir in buttermilk, banana and currant mixture.
Combine well. Add flour mixture and stir till just combined. Spoon
batter into greased loaf pan 9″x5″x2 3/4″. Sprinkle with remaining
coconut and bake in preheated 350 F degree oven 60 to 70 minutes or
till don . Makes 1 loaf.
Yields
8 servings
