Irish Soda Bread is the type of dessert that looks super impressive, but is easy to make. This is a recipe that has been passed on for generations. By no means am I Irish, although my name Mary Ann often lures others to wonder if there are some Irish blood running through my vains.
But I digress- this recipe is definitely not an original. My Irish friend told me that in Ireland, there is way more fat in the buttermilk than in the USA. Per his advice, adding heavy cream for us Americans does the trick. And belidve me, he saved the day! Raisins are traditionally used, and it’s subptle sweetness adds the much needed burst of flavors.
To my surprise, this Irish Soda Bread leans on the heavy side, but feel free to split the batter into two smaller loafs. I’m from Texas where everything is bigger. Enjoy with a warm tea or even better, coffee!
In the mood for more Irish inspired dishes? Check these out, mate!
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Guinness is my favorite beer! I simply enjoy its smooth and bold flavors. I’ve made several dishes with Guinness including this Irish Stew, which you simply just have to try: For this year’s St. Patrick’s festivities, I went with the well-beloved Bangers and Mash (bangers= sausage | mash= potatoes). It’s a solid meal, […]
Irish Soda Bread
- 4 ½ cup All-purpose Flour
- 1 ¼ cup Sugar Plus a tablespoon more for topping
- 2 ½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- ½ cup Butter, melted Kerrygold is preferred
- 2 cups Raisins
- 2 cups Buttermilk
- ½ cup Heavy Cream
- 1 Egg, large
- Preheat oven to 350°. Add parchment paper to the cast iron skillet, about 10-12 inches.
- Whisk the flour, soda, powder, salt, sugar, and raisins in a large mixing bowl. At this time, melt the butter in a small saucepan over medium heat.
- Add the buttermilk, melted butter, and egg to the dry ingredients, and mix until all is incorporated. Don't over mix. It should appear super wet.
- Pour the batter into the cast iron with the lined parchment. (or in two smaller ones) Use a spatula to smooth the top. Sprinkle about a tablespoon of sugar on top. Bake for 1 hour. To check to doneness, use a wooden stick by inserting in the middle of the cake. It should come out clean.
- Serve warm with a cup of brew tea. Cheers!