This has to be the best Irish Soda Bread I have ever had!

For our dinner tonight, I made another batch of those yummy boneless country style spare ribs that I posted back on July 29th.  I didn't want to bore you with a duplication, so I tried to think of something else I could share with you.

I have this recipe for Irish Soda Bread that a dear friend of my mother's (just for the record, her name was Ruth Hannon) had given to me many moons ago.  I have to tell you though, that it isn't your run-of-the-mill soda bread.  This one is actually moist, fluffy, and it simply melts in your mouth.  I usually add craisins to it, but the sky's the limit here.  You could do the traditional caraway seeds (I have never met anyone who likes them, but you never know!) and raisins, or the last time I made it, I grated some orange rind into the batter, along with the craisins.

This is a traditional soda bread....dry, rustic, really crumbly!

I was trying to find a picture on google of what my bread looks like, but unfortunately I could not.  So, lucky for my down-sized family, I will be making a loaf tonight, just so you can see how beautiful it is!  I always cherish these tried and true recipes that have been passed down from one person to the next.... it just means that you are the luckiest person in the world to be chosen to get them!

So, this will be one of those recipes that has measured ingredients!

2 1/2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

1/4 cup shortening

1/2 cup sugar

1 beaten egg

1 1/2 cup sour cream (pretty much 1 large container)

1 1/2 cups raisins, or craisins, or whatever you like!

This is the greatest utensil for cutting the shortening into the flour

Combine all the dry ingredients in a bowl.  I then add the 1/4 cup of shortening (either butter or Crisco), and cut it into the flour mixture.  When it is blended in, you add the egg and sour cream.  The batter is a little thick and sticky.....divine!  Fold in whatever additions you want.  In my case, I am using craisins and sliced almonds.

I like to use a round spring pan to cook this in, but if you prefer, you can use either a brownie pan, or a bundt pan.... pretty much whatever you choose!  Just remember, if it is more of a shallow pan, the cooking time will be less.

This is the batter after adding the egg and sour cream

Once the batter is in, you need to liberally sprinkle sugar all over the top.  It makes a crust that is to die for!  When you are ready, pop it into a 375 degree oven for about 50-55 minutes.    I always use a pan that is about 2" tall, so this timing works perfectly.  I'd cut the time in half and and check it with a cake tester if you use a more shallow pan.  It really is nice to use the round, deeper pan so that when you serve it, you are cutting wedges.

I really hope you get a chance to try this recipe.  Then you will get a chance to pass Ruth's recipe to someone special....