Currant Walnut Bar Cake
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Unbleached white flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Dried currants||1 Cup (16 tbs)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
Preheat oven to 350°F.
Butter a 13 X 9 X 2-inch pan.
Sift together whole wheat pastry flour, unbleached white flour, baking powder, and ginger into a medium-size bowl.
In another medium-size bowl, toss currants and nuts with 1/4 cup of the flour mixture.
In a large bowl, beat together eggs, buttermilk, and honey.
Add flour mixture and stir just to mix.
Stir in currants and nuts.
Turn into prepared pan, and bake for 30 to 35 minutes, or until top springs back when lightly pressed in center.