I baked it mostly out of curiosity. It is quite unusual, liquid batter which is prepared the way the classic Irish bread is made – from the cold butter cut into the flour and cold buttermilk mixed in. Besides the… Continue reading →
I bake this bread far more often than just for St. Patrick’s Day. I altered a traditional recipe (which is indeed wonderful) by omitting the raisins, decreasing the sugar and adding the seeds. I wanted to serve it with salads… Continue reading →
The cake is incredibly moist, full of plumped, spice-infused raisins. We couldn’t wait too long for cake to cool and dug in while it was still warm. The cake is good either way – warm or at room temperature. This… Continue reading →
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