Ellie Mae's Not-So-Irish Soda Bread

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!

• Ready In: 50 mins
• Serves: 24
• Yields: 2 Loaves

Ingredients

• 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

1. Preheat oven to 350 degrees.
2. You'll need two 8-inch round greased cake pans.
3. Blend together in a large bowl flour, sugar, baking powder, salt, baking soda and cardamom.
4. Cut in butter or margarine until mixture resembles coarse meal. A pastry cutter works really well for this.
5. Add raisins, caraway seeds, milk and egg and stir until blended. Dough will be stiff.
6. Turn out dough from bowl and knead on floured board or counter for about one minute, until smooth.
7. Divide dough into two balls. I weigh the dough on my kitchen scale to get two loaves of equal weight/size.
8. Place in two greased 8-inch round cake pans. Flatten dough to fill pans. Cut a cross in top of each loaf.
9. Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.