I rarely seem to make the same recipe twice. Boredom mostly.
But with corned beef, comes cabbage. And with corned beef & cabbage comes Irish soda bread.
This recipe is not the true Irish soda bread I remember from my youth. There is no buttermilk or seeds in this recipe, and it is definitely more cakelike, and less baking-soda. But it’s good. Oh it is so so good.
Maybe next year I’ll make the traditional Irish soda bread…
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 pint sour cream
- 1 cup raisins
- 1/4 cup milk
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4 inch loaf pans.
- Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream, raisins and milk, and mix until just combined. Distribute batter evenly between the two pans.
- Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
- Immediately wrap loaves in aluminum foil for 30 minutes to maintain moisture. Serve with lots of butter.