An old family recipe for whiskey butter and Irish soda bread that gets rave reviews!
Ingredients
- raisins: 1 cup
- whiskey: 0.5 cup
- all-purpose flour: 3 cups
- white sugar: 0.5 cup
- baking powder: 1 Tbsp
- salt: 1 tsp
- baking soda: 0.5 tsp
- orange peel: 1 Tbsp (grated, optional)
- caraway seeds: 1 Tbsp (optional)
- ⅓ cups buttermilk: 1 piece
- butter: 0.25 cup (melted)
- butter, at room temperature: 0.5 cup
Metric Conversion
Stages of cooking
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Place raisins into a small bowl. Pour in whiskey and allow to soak, 8 hours to overnight.
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The next day, strain raisins, reserving whiskey. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
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Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in drained raisins, orange peel, and caraway seeds. Beat in buttermilk and 1/4 cup melted butter until incorporated and batter is thick. Transfer to the prepared casserole dish.
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Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
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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.
