Recipe by Jeco
A St. Patrick's Day tradition in my house with a Gluten Free makeover. Crumbly, dense and with a hint of sweetness from the raisins. Most ingredients are right in your pantry. Source www.SuperSweetMinusWheat.blogspot.com
- 2 tablespoons butter
- 1 cup sugar
- 2 eggs
- 3 cups gluten free all-purpose flour, I like Pillsbury brand
- 1 cup whole milk
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup raisins, soaked in hot water mixed with cinnamon for 15-20 minutes
- 1 tablespoon caraway seed (optional)
Directions See How It's Made
- Preheat oven to 350 and grease a round cake pan.
- Cream butter and sugar together using a mixer.
- Add eggs and beat until creamy and smooth.
- Stir in Milk
- Slowly add flour, salt and baking powder into the wet ingredients one cup at a time, mix until a dough forms.
- Drain raisins and add to the dough along with the caraway seeds (if desired). Mix dough thoroughly (I find using my hands easier than with a spoon/spatula).
- Place dough in cake pan and gently push down the dough to spread.
- Using a sharp knife, cut an "X" on top.
- Sprinkle sugar and bake for 60 minutes or until brown and a knife comes out clean.
- Best when served warm with butter. Cover leftovers to prevent drying.