This recipe is from my mom.
Directions:
- 4 cups flour
- 3/4 cup seedless raisins
- 3/4 cup sugar
- Two eggs
- 1 teaspoon baking soda
- 1-1/2 cups buttermilk
- 1/2 teaspoon baking powder
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 2 tablespoons caraway seeds
Directions:
1. Preheat oven to 350° F. Grease the circular pan with butter.
2. Put all dry ingredients into a large bowl. Mix.
3. Stir in raisins.
4. In another bowl beat two eggs, add buttermilk, and the melted butter.
5. Add this wet mix to the dry mix and mix until just moist.
6. Place mixture into circular pan.
7. Bake at 350° F for one hour (or until just browning on top).
Hints:
- Begin by simmering the raisins in a small amount of water. Let stand an hour or two to cool, then strain. Use this liquid to wet knife if you are scoring the top of the bread.
- Let eggs and buttermilk warm up before using them.
- I use an angel food pan for baking this bread, as it prevents the center from being undercooked when edges are done.
- I also spread some batter up the sides and center post of the pan before placing it in the oven.
Photo courtesy of Jeanne Brophy/worldonaplate.org
