RECIPE: GOLDEN RAISIN SODA BREAD 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 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
