A delightful twist on traditional Irish bread, this recipe combines the richness of sour cream with the sweetness of raisins for a moist and flavorful loaf.
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
Ensure the pan is well-greased to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and ground cinnamon.
Sifting the dry ingredients can help achieve a smoother batter.
In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs and sour cream until well combined.
Ensure the butter is at room temperature for easier mixing.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the bread tender.
Fold in the raisins and caraway seeds, ensuring they are evenly distributed.
Coating the raisins in a bit of flour can prevent them from sinking to the bottom.
Pour the batter into the prepared pan and smooth the top. Use a knife to score an 'X' on the surface.
Scoring the top allows the bread to expand evenly while baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Letting the bread cool ensures it sets properly and is easier to slice.
Continua nella nostra app per un'esperienza migliore
