Ingredients

• 2 1/4 cups unbleached all-purpose flour (spoon flour into dry-measure cups and level off) plus 1 tablespoon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1/2 cup currants
• 1/2 cup golden raisins
• 3/4 cup buttermilk or milk
• One 2-inch-deep 8-inch round cake pan, buttered and bottom lined with parchment or wax paper

Instructions

1. Set a rack in the middle of the oven and preheat to 350°.
2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
5. Give the batter a final mix with the rubber spatula.
6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
9. Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.