Irish Soda Bread

Here’s a really good Irish Soda Bread recipe from online chef Linda Larsen. Quick and easy, the sour cream and buttermilk make the bread very tender and moist.
Ingredients:
1/2 cup sugar
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3 cups raisins or currents
1 Tbsp. caraway seeds
2 eggs, lightly beaten
1-1/4 cups buttermilk
1 cup sour cream
Preparation:
Preheat oven to 350 degrees. Grease a 9” round cake pan with solid shortening and set aside.
In a large mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds.
In a small bowl, combine eggs, buttermilk and sour cream and beat until smooth. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 times. The dough will be sticky.
Place the dough in the prepared pan and pat down. Cut a 4 x ¾ ” deep slash in the top of the bread and dust with reserved flour. Bake in a preheated 350 degree oven for 65 to 75 minutes; remove from pan and place on wire rack to cool.
Eat warm with homemade butter. No you don’t need a butter churn and big arms, you need a blender and about ½ an hour. Here’s how:
Take 2 Cups heavy cream, like our Wholesome Dairy Whipping Cream, and ¼ t. salt if you like.
Pour cream into a food processor or blender. You can use a KitchenAid with a paddle, make sure you have plastic to cover the top or you’ll spray liquid all over your kitchen. Process for 10 minutes, or until the cream separates into butter and liquid. Strain off the liquid (actually buttermilk). Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid, or pick it up with your hands and squeeze the liquid out.