A BIG Thank you! to Virginia Reese for bringing her delicious Irish Soda Bread to our November meeting...  Here is the recipe.  


18736 Irish soda bread 600x600  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.