• Cooking Time: 70 minutes
  • Servings: 10 people
  • Preparation Time: 20 minutes


I am half Irish and I love all things Irish. Although this is not traditional Irish Soda Bread and it is more like a cake than a bread. Making this recipe makes me feel closer to my grandmother and ancestors from across the Atlantic.


  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 tablespoons unsalted butter, cold
  • 2 cups raisins
  • 1 1/2 scant cups buttermilk
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 large egg yolk
  • 1 tablespoon heavy cream


  • Heat oven to 350 degrees
  • Line baking sheet with parchment paper, set aside.
  • In a large bowl, whisk together flour, sugar, salt, baking powder until well combined.
  • Using a pastry cutter, two forks or your fingers, cut in butter until well combined.
  • Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with fork until all the liquid is absorbed and the mixture begins to hold together.
  • It should look like a rough biscuit dough.
  • Using your hands, press the dough into a round dome-shaped loaf about 8 inches in diameter.
  • Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
  • In a small bowl, mix the egg yolk and cream together.
  • With a pastry brush, brush the egg wash over the loaf.
  • With a sharp knife or razor incise a cross, about 1/2 each deep, into the top of the loaf.
  • Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes.
  • Remove from the baking sheet to wire rack to cool.

Categories: Bread  Muffin  Scone 

Author Credit: Martha Stewart

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