Irish Soda Bread and Whiskey Butter

An old family recipe that gets rave reviews!



Step: 1

Place raisins in a small bowl; pour in whiskey and allow to soak overnight.

Step: 2

The next day, drain raisins and reserve the leftover whiskey.

Step: 3

Preheat oven to 350 degrees F (175 degrees C).

Step: 4

Grease a 2-quart casserole dish.

Step: 5

Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.

Step: 6

Stir drained raisins, orange peel, and caraway seeds into dry ingredients.

Step: 7

Beat in buttermilk and 1/4 cup melted butter to make a thick batter.

Step: 8

Transfer batter to prepared casserole dish.

Step: 9

Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Step: 10

Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.


Per Serving: 321 calories; protein 4.7g; carbohydrates 43.8g; fat 12.2g; cholesterol 31.6mg; sodium 480.5mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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