This recipe is from Cathy Deschenes, the girl’s Yia Yia. She’s made it for many years and I always look forward to it. I love the combination of raisins and caraway seeds, and a little butter on top doesn’t hurt either.
Helen
- 2 1/2 cups flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups buttermilk
- 1 cup raisins
- 1/2 cup currants
- 1 tablespoon caraway seeds
- 1 tablespoon melted butter
- 1 tablespoon sugar
Preheat oven to 375°F. Grease a 1.5 quart loaf pan.
Sift flour, baking powder, salt, soda, and set aside. Cream butter and sugar. Add egg and buttermilk and blend well. Pour buttermilk mixture over flour mixture and stir by hand until just moistened. Fold in raisins, currants and caraway seeds.
Pour into prepared loaf pan. Brush with melted butter and sprinkle with sugar.
Bake for 30 minutes. Reduce heat to 325°F and bake 30 minutes more.
Spencer Family Cookbook 