Nana's Irish Soda Bread With Whiskey Soaked Raisins
Our family favorite Irish soda bread recipe! Cut into wedges and serve warm with fresh butter as a traditional side to hearty Irish fare such as Stew, Cottage or Shepherd's Pie, or Corned Beef Dinner. Also a tasty tea-time snack served with butter and a dab of marmalade or a drizzle of honey, or with a slice of smoked salmon. Enjoy!
- Ready In:
- 1hr 10mins
- 1 cup raisins (or dried currants)
- 4 tablespoons Irish whiskey (1 shot glass full plus 1 tablespoon)
- 1 teaspoon honey
- 3 1⁄2 cups flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 pint sour cream
- 2 eggs
- Preheat the oven to 350°F.
- In a small saucepan or in the microwave, bring the whiskey and honey to a boil and add the raisins or currants. Cover and off the heat. Set aside and let steep.
- Butter a round 1 1/2 to 2 quart baking dish, set aside.
- Add the flour, sugar, baking soda, baking powder and salt together in a large bowl; use a wire whisk to combine.
- In a small bowl, beat the eggs and stir in the sour cream, mixing well to combine.
- Add the egg mixture to the flour mixture, stir well with a wooden spoon (batter will be thick).
- Stir in the whiskey-soaked raisins or currants (along with the whiskey-honey they were steeped in); blend well.
- Turn batter into the prepared baking dish.
- Dust the top with flour and pat the batter evenly in the pan with your hands.
- Use a sharp knife to make a cross on the top.
- Bake for 50 minutes in preheated 350 F oven.
- Remove to a rack and let cool for 10 minutes, then turn out onto a serving dish. Cut into wedges and serve warm with real butter.
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I made this recipe for our dinner club when the theme was "spirits" and every dish had to have some kind of alcohol in it. It was incredible and it was everyone's favorite, including our friend from England who loves Irish soda bread. I made 2 slight changes out of necessity: I didn't have enough raisins so I used a combination of raisins and dried cranberries. I also didn't have Irish whiskey, but I had Fireball whiskey so I used that. It gave a wonderfully subtle cinnamon flavor to the raisins and cranberries. Finally, in my oven, it too longer to bake. At 50 minutes it looked golden and crisp on the top but a knife inserted into the middle of the bread still came out with batter on it. I kept adding time and checking it often but ultimately it took about another 17 minutes to cook to an internal temperature of 200 degrees and have a knife inserted in the center come out clean. This is a great recipe.Reply