Irish Soda Bread

Irish soda bread is hard to describe.  It is moist, but slightly dry because of the relatively small amount of fat used.  It is just about the right amount of sweet; it goes well with a cup of hot tea or coffee.  Slathering a bit of butter on it doesn't hurt anything.  This recipe came to me from a friend with direct Irish ancestry.  Like any "heritage food," there are likely dozens of ways to make it and arguments to be had as to which way is the best.  The soda bread featured here was made with fresh blueberries, only because there were some blueberries in the fridge that needed to be used.  Raisins or dried cranberries are better, I think.

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon grated nutmeg

1 teaspoon salt

1 teaspoon caraway seeds

2/3 cup sugar

2 tablespoons butter, margarine, or cooking oil

1 cup raisins

1-1/4 cups buttermilk

Preheat oven to 350°F.  Grease a 9 or 10 inch cake pan, pie pan, or cast iron skillet.

Sift together flour, baking soda, baking powder, and nutmeg.  Add sugar.  Using a pastry blender, mix butter, margarine, or oil into flour mixture until it is evenly dispersed.  Add caraway seeds and raisins.  Add buttermilk and stir until the dough forms a ball; batter will be very stiff.

 Pat into prepared pan using the back of a knife or spatula.

Bake for 40 to 50 minutes or until golden brown.  After baking, remove from pan and cool on wire rack.

Variations:  Other kinds of dried fruit may be substituted for raisins.  Salt can be omitted or reduced.  Substitute 1 cup wheat flour for 1 cup of the white flour.