Prep 20 mins
Cook 45 mins
This recipe came from an Irish lady in our church...way back in the 1960's. She used to make this for us kids when we went over to play. And I still make it...and still remember the wonderful aroma coming from her kitchen.
- 3 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup honey
- 12 tablespoons sweet butter, cold
- 2 cups golden raisins, soaked for 10 min
- 1 egg
- 1 cup buttermilk
- Soak raisins in warm water for about 10 minutes.
- Sift flour, baking powder, soda and salt into large mixing bowl.
- Cut the butter into small pieces and add to flour mixture.
- Cut into the flour until the size of peas.
- Drain raisins and add a little of the flour mixture to coat raisins, add to flour.
- Toss to distribute evenly with 2 forks. Set aside.
- Beat the egg in another bowl until very frothy. Beat in honey.
- When well blended, beat in buttermilk.
- Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened.
- Continue tossing lightly until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy.
- Butter a 8" or 9" cast iron frying pan.
- Spoon batter into pan.
- Bake at 350 degrees for 45 min to 1 hour or until middle is set. If browning too quickly -- tent with foil.