Irish Soda Bread

Taken from Taste of Home magazine; February & March 2008
Prepared by Melissa Jung, Acquisitions Assistant

Prep: 15 minutes
Bake 40 minutes + cooling

3 ½ cups all-purpose flour
½ cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 eggs
2 cups (16 ounces) sour cream
¾ cup raisins

In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.

Spoon into a greased 9-inch springform pan. Bake at 350ºF for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.

Yield: 1 loaf/12 wedges