Recipe by Divaconviva
The original recipe was on a Blue Bonnet Margarine box. I've modified it to suit my preferences, the main change being the addition of cardamom. Be sure your cardamom is fresh -- if you can't remember how long ago you got it, you won't get the wonderful fragrance and flavor that sets this bread apart. I took a loaf with a stick of butter to a St. Paddy's Party and people scarfed it down!
Top Review by FloridaNative
Oh, this is such a wonderful bread. I had to contact the chef to ask how much it was supposed to rise, as mine did not puff up alot. But Chef Divaconviva said I did it right! This bread has a wonderfully tasty scone-like consistency, and the fragrance and taste of the cardamon makes it delicious. I will definitely be making this again. Very quick to put together and baked in 30 minutes. Delicious with breakfast or afternoon and evening tea. Loved it! Made for Fall 2008 PAC.
- 4 cups unsifted flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1⁄3 cup butter or 1⁄3 cup margarine
- 2 cups dark seedless raisins
- 1 1⁄2 tablespoons caraway seeds
- 1 1⁄2 cups buttermilk or 1 1⁄2 cups sour milk
- 1 egg, Beaten
Directions See How It's Made
- Preheat oven to 350 degrees.
- You'll need two 8-inch round greased cake pans.
- Blend together in a large bowl flour, sugar, baking powder, salt, baking soda and cardamom.
- Cut in butter or margarine until mixture resembles coarse meal. A pastry cutter works really well for this.
- Add raisins, caraway seeds, milk and egg and stir until blended. Dough will be stiff.
- Turn out dough from bowl and knead on floured board or counter for about one minute, until smooth.
- Divide dough into two balls. I weigh the dough on my kitchen scale to get two loaves of equal weight/size.
- Place in two greased 8-inch round cake pans. Flatten dough to fill pans. Cut a cross in top of each loaf.
- Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.