The following story is based on fact (sort of). The names have been changed to protect the culinarily impaired.
A young Irish lass with a passel of tots and her young doctor husband moved into a predominantly Jewish building, while Dr. McFertile (there were a LOT of tots) finished his residency at a nearby hospital. Mrs. McFertile, while prolific indeed, was not as bountiful in the kitchen. Fact was, our bonnie lass was a lousy cook. Luckily, living in such close proximity to so many bubbes served her well. You see, no bubbe can resist feeding a hungry mass, and soon our badly cooking colleen was taken under a wing and taught a bissel basics for feeding her ever-growing Mc-tribe.
As a thank you, the grateful gal decided to bake something from the Old Sod and bestow it upon her teacher. Irish soda bread was lovingly prepared according to her sainted mother’s receipt and presented with Celtic pride. Bubbe smiled and thanked her pupil for the thoughtful gift.
The following day brought a knock at the door. There stood Bubbe, a freshly baked loaf of soda bread in hand. “Tateleh, yesterday I had a piece of your lovely bread with a nice glass tea. The Sinai has more moisture.”
The following recipe is a bubby-improved version of Irish Soda Bread. Traditional? Feh, but it sure is good, and Mrs. McFertile has been making it ever since. So, what’s not to like?
Bubbe’s Irish Soda Bread with Sour Cream
Makes one generous loaf, as moist as the Emerald Isle.
- 3 cups flour
- ½ cup sugar
- 1/2 tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- 1 egg, beaten
- 1 pint sour cream
- 1 ½ cups raisins (I like a mix of dark and golden raisins, but what usually goes in is based on what I have in the pantry at the moment.)
Preheat oven to 350ºF and butter and flour an 8” or 9” cake pan.
Mix the dry ingredients together with a whisk in a large bowl. Add the raisins and mix so they are well-distributed. In a smaller bowl, beat the egg and whisk with the sour cream. Dump the wet ingredients into the dry and mix until combined.
Add the batter to the pan and spread out evenly (wetting your fingers or the back of a spatula makes this a little easier. It’s very sticky dough). Bake for 45 – 55 minutes or until tester inserted in middle comes out clean and top is golden. Cool for 20 minutes before removing to a rack.
Serve with a little (or a lot) of butter. Keeps well wrapped for about a week (as if it would last that long), is terrific toasted and freezes very well. Calories: 3100 per loaf, or about 210-250 per slice (12-15 slices).