Irish Soda Bread Cake - Powerful Handmade site

Irish Soda Bread Cake

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Irish Soda Bread Cake

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This sweet loaf, redolent of caraway and studded with raisins, is a delicious takeoff on Irish soda bread. Using pastry flour makes for a lighter, more tender cake.

At a glance

Prep
Bake
Total
Yield
one 9″-cake, about 8 servings

Ingredients

  • 4 1/2 cups King Arthur Unbleached Pastry Flour
  • 1 cup sugar
  • 1 tablespoon + 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 cup (16 tablespoons) butter
  • 2 large eggs
  • 2 cups milk
  • 1 tablespoon caraway seeds
  • 1 1/2 cups raisins, packed

  • 16 7/8 ounces King Arthur Unbleached Pastry Flour
  • 7 ounces sugar
  • 5/8 ounce baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 8 ounces butter
  • 2 large eggs
  • 16 ounces milk
  • 1/4 ounce caraway seeds
  • 9 ounces raisins

  • 478g King Arthur Unbleached Pastry Flour
  • 198g sugar
  • 18g baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 227g butter
  • 2 large eggs
  • 454g milk
  • 7g caraway seeds
  • 255g raisins

Instructions

  1. Preheat the oven to 325°F. Lightly grease a large, deep casserole dish, or a round soufflé dish (9″ round x 3″ to 4″ tall).
  2. Mix all of the dry ingredients in a large bowl.
  3. Melt the butter, then cool it slightly. Stir together the butter, eggs and milk in a large bowl, beating to blend the mixture.
  4. Add the wet ingredients to the dry ingredients. Stir in the raisins and caraway seeds.
  5. Spoon the batter into the pan.
  6. Bake the cake for 1 hour, 10 minutes to 1 hour, 15 minutes, or until it tests done.
  7. Remove the cake from the oven and let it cool completely on a wire rack.
  8. Store the cake, covered, for up to five days at room temperature. Freeze for up to 3 months.
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