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.