Not-So-Soda Irish Soda Bread
Ben Ashby
Aunt Julie’s Not-So-Soda Irish Soda Bread
By: Jen O’Connor of Earth Angels Studios
I was raised in an Irish-American household, and the only thing I liked about Irish Soda Bread was the butter you got to put on top to make it palatable! This recipe comes from my husband's Aunt Julie Flaherty O'Connor, and it's the best stuff out there. Moist, easy to make…but back to moist…
I used to call Aunt Julie every St. Patrick’s Day morning to get the recipe, not that I didn’t have it jotted in my mess of a cookbook, but it was an excuse to chat and celebrate the small joy of a recipe shared. And don’t tell anyone, but I make it with ¾ cup of chocolate chips instead of raisins if no one is looking…but here’s Aunt Julie’s, the classic version.
INGREDIENTS
5 cups flour
7½ tsp baking powder
½–¾ cup sugar (depends on your taste)
1 box raisins
1 can evaporated milk + water added to make 3 cups liquid
TOPPINGS
1 tsp cinnamon (to taste)
2 Tbsp sugar (to taste)
4 tsp butter
1. In large bowl mix dry ingredients, add raisins; mix them in by hand. Add liquid; mix.
2. Place in greased cast iron fry pan (size 7 or 8 Griswold). Sprinkle top with cinnamon and sugar.
3. Bake at 325 degrees for 1 hour or until toothpick comes out clean. Brush top with butter while still warm.
