Prep 15 mins
Cook 1 hr 10 mins
From "Cooking Favorites," recipes from employees and friends of Gettysburg National Military Park and Eisenhower National Historic Site. I went there with my family when I was little, and my mom bought the cookbook.
- 4 cups flour
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons caraway seeds
- 1⁄4 cup butter
- 2 cups raisins
- 1 unbeaten egg
- 1 egg yolk (or a little cream)
- 1 1⁄3 cups buttermilk
- 1 teaspoon baking soda
- Set oven at 375 degrees and grease a 2 quart casserole.
- In mixing bowl mix flour, sugar, salt, and baking powder.
- Stir in caraway seeds.
- With pastry blender cut in butter until mixture is like coarse corn meal.
- Add raisins.
- Mix buttermilk, egg and soda.
- Stir in flour mixture.
- Knead lightly on floured board.
- Shape into ball and place in casserole.
- Make 4 inch cross, 1/4 inch deep on top.
- Brush with beaten egg yolk.
- Bake 1 hour or until done.
- Cool 10 minutes and remove.
Yummy! Made as directed with golden raisins and got a lovely loaf chock full of raisins and peppered with caraway seeds. Baked about 15 minutes longer until the middle was done. Everyone enjoyed it. I think this is best eaten right away, but the leftovers sure make a great breakfast. Thanks for sharing the recipe!