Gluten Free Irish Soda Bread

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

• Ready In: 1 hr 20 mins
• Serves: 20
• Yields: 1 slice

Ingredients

• 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

1. Preheat oven to 350 and grease a round cake pan.
2. Cream butter and sugar together using a mixer.
3. Add eggs and beat until creamy and smooth.
4. Stir in Milk
5. Slowly add flour, salt and baking powder into the wet ingredients one cup at a time, mix until a dough forms.
6. 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).
7. Place dough in cake pan and gently push down the dough to spread.
8. Using a sharp knife, cut an "X" on top.
9. Sprinkle sugar and bake for 60 minutes or until brown and a knife comes out clean.
10. Best when served warm with butter. Cover leftovers to prevent drying.