currants; plumped in warm water and drained
2Sift together the flour, baking powder, baking soda, salt and cocoa.
3Cream the butter, add the vanilla and sugar, beat until light, about 5 minutes.
5Add the dry ingredients in three additions, alternating with the buttermilk.
7Stir in the currants and nuts.
8Pour into a greased and floured 7x5x3 inch loaf pan.
9Bake for 1 hour 10 minutes.
10Cool in the pan 10 minutes, remove and cool on a rack.