*** A WORD FROM THE KITCHEN ***

It's not all about corned beef and cabbage on St.
Patrick's Day although I do love myself a reuben with
the leftovers. Well things just wouldn't be complete
without this better-than-bakery-bought GOLDEN RAISIN
SODA BREAD. This is a popular Irish staple that is
delicious extra or to be eaten anytime. This will keep
even non-Irish eyes smiling! Kind of like a biscuit
bread it makes fantastic toast too.

I just had to include the bonus spiked cake recipe
too if you like that sort of thing this one is
delish!


Enjoy!
Marzee
Email Me

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RECIPE: GOLDEN RAISIN SODA BREAD

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INGREDIENTS:
4 cups white, all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon sugar
2/3 cup golden raisins
1 1/4 cups buttermilk

DIRECTIONS:
Sift flour, salt, baking soda and cream of tartar into a
mixing bowl. Stir in sugar and golden raisins then add
buttermilk, mixing to form a firm, but not too stiff
dough. Knead lightly on a floured surface and form into a
slightly flattened round. With a large knife Cut a deep cross
about 1/2 of the way down to form 4 equal sections in the loaf.
Brush the top lightly with milk. Place on a greased lightly
floured cookie sheet and bake in the center of the oven at 400
degrees for 25 minutes. Turn the load upside down and return
to the oven for a further 5 minutes. The loaf is done when it
sounds hollow when tapped on the base. Wrap in a damp cloth
and place on its side to cool. Cut into quarters, slice and
butter generously.

Category: Breads

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BONUS RECIPE: CHOCOLATE IRISH TIPSY CAKE

INGREDIENTS:
1 package chocolate cake mix
1 (3-4-ounce) package instant chocolate pudding mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
whipped cream for garnish

DIRECTIONS:
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish
whiskey, and oil, add eggs and beat at medium speed of an
electric mixer for 4 minutes, scraping down sides of bowl as
necessary. Spoon into a greased and floured 10-inch bundt or
tube pan. Bake in a preheated moderate oven (350 degrees) for
45 minutes, or until a cake tester inserted into the cake comes
out clean. When cake is almost done, prepare syrup. Combine
sugar, butter, water, and lemon juice in a small heavy saucepan.
Bring to a boil slowly, stirring until sugar is dissolved.
Remove from heat and stir in remaining 1/4 cup Irish whiskey
or bourbon. Turn cake out onto two large sheets of aluminum
foil placed together to form the shape of a cross. Let cake
cool for 10 minutes, top side up for tube cake and upside down
for bundt cake. Using a skewer or long bamboo pick, make holes
all over top and sides of hot cake. Drizzle syrup very slowly
over cake, being careful that too much does not run into any
cracks on top of cake. Bring foil up around cake and wrap
securely. Cake may be served when completely cool, or store
in an airtight container overnight. Cake may be wrapped securely
in foil and stored in the refrigerator for several weeks or in
a freezer for up to six months. Serve with whipped cream.

Yield: 1 10-inch tube cake
Category: Desserts

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