No, not my aunt (Buzz). Nor my friend Roger’s aunt (Buzzy – short for Guglielma). Not Bob’s aunt, and not really Barb’s aunt either – more her brother’s mother-in-law, actually – but whomever’s aunt she may or may not be – she has one darned fine soda bread recipe, and, as long as we all PROMISE not to let her know that between us, Bob and I have made a few teeny, tiny, ermmm, adjustments (YEAH! I like that term) to her recipe, we can share and enjoy in the bready goodness that is this finest of soda breads I’ve tried.
•3 cups flour
•2/3 cup sugar
•1 tsp baking powder
•1 tsp baking soda
•1 tsp salt
•1-1/2 cups raisins – I used 1 cup of raisins and 1/2 cup dried cherries
•2 tsp butter, melted
•2 eggs, beaten
•1-3/4 cup plus 2 tbsp buttermilk
Preheat oven to 350º.
Sift together all dry ingredients into a large bowl and stir in raisins and/or whatever other additions you may choose.
Pour mixture into a greased 5 x 9 loaf pan and bake at 350º degrees for approximately one hour until lightly browned and toothpick comes out clean – our oven is famous for running hot, so I reduced the temperature to 325º and this loaf was still well and truly done at 50 minutes, so be flexible with the timing.
Add 1 teaspoon ground cinnamon to dry ingredients before sifting
Replace 1/2 cup of the raisins with 1/2 to 3/4 cup chopped nuts (pecans, walnuts, macadamias, etc.) – OR, like me, dried cherries.
Bob and I were chatting about options and he thinks dried blueberries could be a good thing, to which I would add a nice sprinkling of fresh lemon zest.
Just don’t tell Aunt Beezy.