3-1/2 C all-purpose flour
1/4 C sugar
1 t salt
4 t baking powder
1/2 t baking soda
1/4 C whole fennel seeds
1 C dried currants or golden raisins
1 LG egg
2 C buttermilk
Preheat oven to 350. Butter and flour, or spray with pan spray, a 10" round cake pan.
In large mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Whisk until well mixed. Add fennel seeds and currants/raisins and mix well.
Whisk together egg and buttermilk in small bowl. Add to dry ingredients and stir with spatula or wooden spoon until just combined. Do not overmix. The batter will be quite stiff. Scrape into the prepared pan and spread out to cover pan evenly. Bake until golden brown, about 50 min. Cool before removing from pan. Yield: 40 slices, 1/2" x 4-6".
Per serving: 64 cal, 1g fat, 1g fiber, 13 carb