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Makes one 9-inch loaf
- 4 cups all-purpose or bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon butter (or, as the original recipe calls for, Crisco)
- 1 cup raisins
- 1 cup currants
- 1 tablespoon caraway seeds (or more, if you like)
- 2 cups buttermilk
- Preheat oven to 300° F. Butter and flour a 10-inch cake pan.
- Whisk together dry ingredients in a medium bowl, then rub the tablespoon of butter into them until very fine. In another medium bowl, combine the raisins, currants, and caraway seeds with a tablespoon of the dry mix, breaking up any clumps of fruit with your fingers. Stir the fruit and seeds into the rest of the dry mix.
- If you wear rings, remove them now! (Or plan on scraping the dough from the crannies of your jewelry later.) Pour the buttermilk into the dry mix and stir with a wooden spoon until a dough begins to form. When it does, knead the dough into a ball (dusting with flour if you need) until cohesive, about 2 minutes.
- Place the dough into the pan and bake 60 to 70 minutes, until the crust begins to turn pale gold and makes a hollow sound when you tap it.
- This recipe is a Community Pick!