"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 1/2 c. unbleached flour 1/2 c. sugar 1 1/2 tsp baking powder 3/4 tsp salt 1/2 tsp baking soda 1 stick unsalted butter 1 c. raisins 1T caraway seeds 1 large egg 1 1/4 c. buttermilk 1/4 c. sour cream
Preheat the oven to 350º. Butter a 9 inch round cake pan. Mix the dry ingredients. Using a food processor or a pastry cutter cut the butter into the flour until it resembles small peas. Blend in the caraway seeds and raisins. Beat the egg, buttermilk and sour cream together until blended. Stir the egg mixture into the dry mixture until just 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.
The sour cream makes this a moist, delicious Irish Bread. Underbaking slightly also improves moistness.10 servings
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