There are many versions of Irish Soda Bread, each claiming theirs is the exact version. My particular recipe is one I’ve been making for over twenty-five years. Instead of leaving it plain on top, I brush it with melted butter and sprinkle the top with a combination of sugar and cinnamon. Delicious right from the oven. It’s perfect anytime of the day, including with a cup of tea.
Irish Soda Bread
2 ½ cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
4 tablespoons sugar
1 ½ teaspoons caraway seeds (optional)
3 tablespoons butter
1 cup buttermilk
2/3 cups golden raisins
1 tablespoon butter, melted
¼ teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 8 or 9-inch round cake pan.
Combine in large bowl, flour, baking powder, baking soda, salt, 3 tablespoons sugar, and the caraway seeds. Cut in the butter and mix with hands until mixture resembles oatmeal.
Make a well in center of flour. Pour in buttermilk and add raisins. Mix lightly. Turn out onto a lightly floured board and knead gently a few times. Shape into a 5-inch round load and place in prepared pan. Using a sharp knife, cut dough crosswise into quarters about one-third of the way through. Brush top with melted butter and sprinkle with sugar that has been mixed with the cinnamon.
Bake for 35-45 minutes until golden brown. Serve warm with butter.
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