A BIG Thank you! to Virginia Reese for bringing her delicious Irish Soda Bread to our November meeting... Here is the recipe.
Irish Soda Bread
Makes two 8-inch loaves
1 2/3 cups raisins
¾ cup sugar or sugar substitute
3 cups flour
1 TBSP baking powder
1 tsp baking soda
½ tsp salt
½ tsp nutmeg
2 cups (16 oz) sour cream
2 eggs, slightly beaten
Boil raisins in ½ cup of water for 1 minute. Drain and set aside to cool.
Mix dry ingredients together.
Add sour cream and eggs. Mix by hand.
Add cooled raisins.
Grease 2 8-inch pie tins or cake pans. Divide batter evenly between the two pans. Spread batter to reach the sides, but don’t smooth out the tops.
Bake at 350* about 30 - 35 minutes or until golden brown.
Cool on wire racks. Store each cooled loaf in a gallon-size ziplock bag. It can be frozen.
NOTES: Use a large bowl to contain the flour while you mix.
Put dry ingredients in a bowl, add sour cream, beat eggs in the empty sour cream container. Add eggs to bowl - mix as well as you can by hand with a sturdy fork
Then add wet raisins to dry spots and mix all until flour is incorporated.