Top Review by **Tinkerbell**
I hated making substitutions, but I didn't have rum or currants. I used Applejack brandy & cranberries instead. The bread smelled divine in the oven! It came out a perfect, nicely risen loaf that was sweet & moist. I'll be keeping this recipe around & buying me some Cpt. Morgan's. Thanks for sharing Susie! UPDATE: I have now made this recipe several times, but until today was unable to find currents. My mom is in town visiting for the holiday & she wanted to try this recipe. We lucked out finding one box of currents & soaked them in brandy, subbed the buttermilk with sour cream & still this bread is moist, delicious & I now LOVE the currents!
- 236.59 ml currants
- 118.29 ml dark rum
- 709.77 ml flour
- 4.92 ml salt
- 4.92 ml baking soda
- 4.92 ml baking powder
- 9.85 ml cinnamon
- 2.46 ml nutmeg, Grated
- 158.51 ml sweetened coconut
- 118.29 ml vegetable shortening
- 236.59 ml brown sugar, Packed
- 2 eggs, beaten lightly
- 78.07 ml buttermilk
- 236.59 ml banana, Mashed (ripe)
Directions See How It's Made
- 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 .