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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a delicious twist on the traditional Irish Soda Bread, that omits the soda entirely and substitutes sour cream for the traditional buttermilk. I think it makes the loaf more moist, sweet and delicious. It has become my favorite version. My husband got it from a colleague, whose great-grandmother (Mary Moriarty, born in Killarney, County Kerry, Ireland in 1902) handed it down to her. Bravo Mary Moriarty! Ingredients:
3 cups flour |
2 1/2 teaspoons baking powder |
1 dash ground cinnamon |
1/2-3/4 cup sugar |
1/2 cup butter or 1/2 cup margarine |
1/2 teaspoon salt |
2 large eggs |
1 cup sour cream |
2 cups raisins (optional) |
1 tablespoon caraway seed (optional) |
Directions:
1. Sift first 3 ingredients together in Large bowl (#1).
2. Mix next 5 ingredients in Smaller bowl (#2).
3. Slowly mix Bowl #2 ingredients into Bowl #1 until well blended.
4. Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired).
5. Pour into 9 greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.).
6. Sprinkle the top with Cinnamon and/or Sugar, if desired.
7. With a sharp knife, make an X in the top of loaf.
8. Bake for 50-55 minutes at 350 degrees.
9. When toothpick comes out clean, the bread is done.
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