The quotes are for the fact that I’d probably be laughed out of Ireland for calling this a soda bread – this is more of a cake. If you want to debate or read a bit more about traditional soda breads (which are also great), you can do that here .
Me? I love this recipe, and have been making it for a long time, having gotten it from my oldest sister years ago. I think the first time I ever had it, it was served with lemon curd alongside, and I was hooked. I am a big fan of caraway seeds in baking (Purity Caraway Biscuits anyone? ), so this one had me. For the less caraway enamored, you can leave them out.
- 6 tbsp butter
- 3 cups flour
- 1 1/2 tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 cup sugar
- 1 1/2 cup currants
- 1 3/4 cup buttermilk
- 2 eggs well beaten
- 1 tbsp caraway seeds
Preheat the oven to 350 degrees. Grease a 9 x 9 square pan or a large loaf pan with butter.
Melt 2 tbsp butter and set aside.
Sift together dry ingredients, then add currants
Whisk together milk, eggs and the 2 tbsp melted butter. Add this mixture to dry ingredients along with caraway. Barely stir and pour into prepared pan.
Cut remaining butter in small pieces and drop over top of batter. Bake for about 45 minutes or until tester comes clean.
Eat plain, or as I love it, with a little homemade lemon curd 🙂