Try serving this moist, tender and delicious bread with cheese and a glass of wine. It is equally good with cream cheese, sliced strawberries and a sprinkling of pecans. It is far more interesting than a cracker and whenever I have served it, there are always a few people who will not leave until I give them the recipe.
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup cold butter or margarine, cut into 4 pieces
1/2 cup dried currants
3 eggs
1 1/8 cups cream
In the large bowl of an electric mixer, beat together first 5 ingredients until butter is finely dispersed. Beat in currants. Thoroughly beat together eggs and cream and, with the motor running, slowly add to the flour mixture just until blended. Do not overbeat. Spread dough evenly into a greased 10-inch springform pan. Bake at 350° for 35 to 40 minutes or until top is golden brown. To serve, cut into thin wedges. Yields 16 slices.
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