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Categories: Breads, Desserts

American-style soda bread cake

One nice thing about not being Irish but being a baker is that I can take liberties with soda bread. Not that I don't respect tradition; I do. In fact, if I had it my way, soda bread would be ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour 15 minutes | Serves 10 to 12
Note: Imagine the great countrified, simple taste of a traditional soda bread--in a cake. It's wonderful fresh and keeps well but still takes nicely to being toasted. A blue ribbon winner that was born in my test kitchen and is a personal favorite.
  • 1/2 cup oil
  • 1/2 cup (1 stick) butter, melted and cooled
  • 3/4 cup granulated sugar
  • 5 tablespoons brown sugar, packed
  • 2 eggs
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour, plus more for preparing pan
  • Scant 1/2 cup whole-wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 tablespoons caraway seeds
  • 1 cup raisins, frozen blueberries or chopped frozen cranberries
  • Nonstick cooking spray

Step 1Mix oil, butter, granulated sugar, brown sugar and eggs in bowl. Stir in buttermilk, then all-purpose flour, whole-wheat flour, salt, baking soda and baking powder. Gently fold in caraway seeds and raisins or berries. Dust in a bit of flour. Or simply dust top with flour.

Step 2Spoon dough into 9-inch cast iron pot or 9-inch springform pan lined with parchment paper. Make a cross by using fingertips to indent. Place on 2 baking sheets stacked together. Bake at 375 degrees until cake is set and springs back when touched with fingertips, 40 to 45 minutes. Remove from oven. Cool in pan.

Each of 12 servings:
381 calories; 417 mg sodium; 57 mg cholesterol; 19 grams fat; 51 grams carbohydrates; 6 grams protein; 0.49 gram fiber.
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