Prep 15 mins
Cook 55 mins
This is a delicious twist on the traditional Irish Soda Bread, that omits the "soda" entirely and substitutes sour cream for the traditional buttermilk. I think it makes the loaf more moist, sweet and delicious. It has become my favorite version. My husband got it from a colleague, whose great-grandmother (Mary Moriarty, born in Killarney, County Kerry, Ireland in 1902) handed it down to her. Bravo Mary Moriarty!
- 3 cups flour
- 2 1⁄2 teaspoons baking powder
- 1 dash ground cinnamon
- 1⁄2-3⁄4 cup sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 2 cups raisins (optional)
- 1 tablespoon caraway seed (optional)
- Sift first 3 ingredients together in Large bowl (#1).
- Mix next 5 ingredients in Smaller bowl (#2).
- Slowly mix Bowl #2 ingredients into Bowl #1 until well blended.
- Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired).
- Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.).
- Sprinkle the top with Cinnamon and/or Sugar, if desired.
- With a sharp knife, make an "X" in the top of loaf.
- Bake for 50-55 minutes at 350 degrees.
- When toothpick comes out clean, the bread is done.
I started out looking for a true authentic Irish soda bread for an upcoming St. Patrick's day party but after much research on it, I opted to try this recipe instead....something I thought everyone would enjoy and eat. This was very moist and delicious! Made as directed except no caraway seeds even though I would love to try it that way once. The fact that this came from a true Irish grandmother is authentic enough for me! Thanks for sharing!
This was very good. It is similar to Irish Rosie's Irish Soda Bread in taste (I think) - a bit sweeter. I know I'm going against the intro of this recipe, but I did add 1/2 tsp. baking soda to "bowl #1" to balance out the sour cream. I also used softened butter (since the recipe didn't specify). I didn't add the optional raisins or caraway seeds, because of family preference. Made this for St. Patrick's Day to go with Corned Beef and Cabbage in Guinness. Thanks for posting this!