A Cake-Y Soda Bread

This past Christmas was the 3rd time I made soda bread. What is soda bread? In a nutshell, it’s an Irish Bread that accompanies the corned beef brisket, potatoes, carrots and cabbages. The previous times I made this, the recipe I followed rendered a dry soda bread. I wanted a different version. Something cake-y. Almost like a lighter version of pound cake but doesn’t have the buttery texture and sweet taste to it.

I was lucky to find this cake-y soda bread recipe from All Recipes. It came out really good. My sister-in-law who happens to have Irish blood running through her veins said it was delicious. My husband said it wasn’t as dry as the past soda breads I’ve baked before. He said there was something different but good change about it. I asked, “was it cake-y?” to which he replied “that’s it, cake-y and much better” like he just had an “a-ha” moment ala Oprah. My husband knows his food .

Soda Bread Recipe from AllRecipes.com :

INGREDIENTS

• 4 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 pint sour cream
• 1 cup raisins

 

1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4 inch loaf pans.
3. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
5. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

 

The recipe called for 2 loaf pans but I used my large stoneware ramekin which by the way I bought for only $3.99 at an Outlet. Great find, let me tell yah.

Let it cool for a bit before turning the pan down and placing the soda bread into a serving platter. Don’t forget “I Can’t Believe It’s Not Butter” to slither on top of each slice.

The butter has melted on my slice but you can see the cake-y  texture of the soda bread. It’s not as sweet as cake trust me. If you’re worried about not getting the authentic taste of a traditional Irish soda bread I suggest turn the 1 cup sugar into just maybe 3/4 cup or half. It’s up to you .