| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Irish |
Goldilocks, Breads – qu |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Unsalted butter |
| 1 |
c |
Raisins |
| 1 |
tb |
Caraway seed |
| 1 |
lg |
Egg |
| 1 1/4 |
c |
Buttermilk |
| 1/4 |
c |
Sour cream |
INSTRUCTIONS
Set oven to 350F. Butter a 9-inch round cake pan.
Sift together the dry ingredients. Using a food processor with the steel
blade or a pastry cutter, cut the butter into the flour mixture until it
resembles small peas. Blend in the raisins and caraway seeds. Beat the egg,
buttermilk, and sour cream together until blended. Stir the egg mixture
into
the dry mixture just until blended. Transfer the batter to the pan and bake
for about 50 to 55 minutes, until a toothpick inserted in the center comes
out
clean. Makes 1 loaf.
Posted to MC-Recipe Digest V1 #156
Date: Tue, 16 Jul 1996 08:38:39 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Diane Mott Davidson. The Cereal Murders
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