I know today is St. Patrick's Day...but you could make this next year! My family has celebrated this holiday heartily since I can remember. Maybe it's because my great-grandparents both hail from the beautiful isle of Ireland. We make Irish stew or corn beef, with a veggie tray that looks like the Irish flag (carrots, cauliflower & broccoli or cucumbers), steamed fresh string beans, boiled new potatoes with butter & fresh chopped parsley on top. My family looks forward to this yummy treat each year. Hopefully, yours will too. This bread is really moist and is delightful served warm with butter. Enjoy!!
3 1/2 c. all-purpose flour
1/2 c. sugar
2 T. caraway seeds (I usually omit these for the kiddos)
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
2 c. (16 oz) sour cream
3/4 c. raisins
In a lg. bowl, combine the flour, sugar, caraway seeds, baking powder, salt, and baking soda. In a sm. bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
Spoon into a greased 9 inch spring form pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cook on a wire rack for 10 minutes before removing sides of pan. Cut into wedges & serve warm.
1 comment:
Our family loves St. Patrick's Day, probably because my grandmother's family was from Ireland and we always celebrated it when we were kids. We always fix boiled potatoes with corned beef and cabbage on January 1st and on St. Patrick's Day. I can not wait to try this bread with it next year, it sounds so yummy!
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