Grandma’s Bake-A-Thon: Irish Soda Bread with Raisins

Submitted for Grandma’s Bake-a-thon on Hundred Years Ago

For about a year I have been following a blog called A Hundred Years Ago where we follow the diary of a young woman living in Pennsylvania one hundred years ago.  Helena Muffly stopped writing in her diary at the end of December in 1914 so the writer of the blog is celebrating the end of this particular blog with a virtual bake-a-thon in honor of her grandmother.  I decided to participate with my mom’s famous Irish Soda Bread with Raisins. No it is not famous like on the Food Network or sought after by Martha Stewart but it is famous in our circles.  I grew up enjoying this bread that she made all through the year.  I make it now but not being an avid baker, I usually only make it for St. Patrick’s Day.  I really should remember to take pictures the next time I bake the bread but this I found on google images is close enough.

Mary Josephine Ryan

IRISH RAISIN BREAD

(Recipe of Mary J. Ryan)

Ingredients:
1   Stick	Butter or Margarine
4   Cups	Flour
1   Cup	Sugar
1   Cup	Brown Sugar
1   Cup	Raisins
1   Cup	Currants
1   Tsp.	Baking Soda
1   Tsp.	Salt
1   Tsp.	Vanilla Extract
1   Tsp.	Rum Extract (Optional)
1   Tsp.	Brandy Extract (Optional)
1   Tbsp.	Cinnamon
1   Tbsp.	Nutmeg
3	Eggs
	Buttermilk (not an exact measurement)

Preheat oven 350. Combine all ingredients (except eggs and buttermilk) in a large bowl. Mix thoroughly. Add eggs and enough buttermilk until it is a soft dough. Place dough onto a floured surface and knead well. Form into round cakes to fit onto round cake or pie pans. This will most likely make 2 cakes. The pie or cake pans should be greased with butter and floured. Bake at 350 for approximately 35-40 minutes. (Test center with toothpick or knife).

Variations: Can substitute alcohol such as Irish Whiskey for the extracts. Can be made without raisins and currants but use whole-wheat flour.