3 Cups all purpose flour
3 Tsp. Baking powder
1/2 Tsp. Kosher Salt
1/4 Tsp. Baking soda
1 1/4 Cups of sugar + 1 tablespoon
1 Cup Raisins
1 Tsp. Caraway Seeds
1 Pint Sour cream (2 cups)
1 Stick of butter (1/2 Cup)+ one tablespoon, melted
1. Preheat the oven to 350 degrees. Spray a 9 inch x 5 inch loaf pan with cooking spray and put to the side.
5. Pour the batter into the prepared loaf pan. Drizzle the top of the loaf with the remaining tablespoon of melted butter and sprinkle with the tablespoon of sugar.
NOTE: A big shout out to Keith and Chrissy for sharing the family recipe. The recipe started with Chris’s mom, Jane, and was handed down to Chris and Keith who makes it every year for St. Paddy’s day. They passed it on to their kids and slipped it to me when no one was looking!! Thanks, guys!
As soon as I read the recipe, I knew this would be super moist due to all the sour cream and butter. It also read more like a cake and indeed it does have that texture. It is absolutely delicious! This is the perfect bread/cake for dessert, as a snack or as a breakfast bread with tea. I loved it.
I loved it so much that I created a second recipe, Bailey’s Irish Parfait using the left over bread. The family went nuts over that too (it is all about this bread). So, if you make a loaf, be sure to save some for the dessert too.
I loved this recipe so much that I’ve added it to the blog and to my St. Paddy’s Day menu this year. Be sure to check out that menu and other St. Paddy’s Day menus here.
Thanks again for sharing, I know everyone is going to love it!