- 1 cup sugar
- 4 teaspoons baking powder
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 stick butter or shortening (room temp)
- 2 eggs, slightly beaten
- 1 cup raisins
- 1 1/4 cups milk
- Rum or Irish whiskey for soaking raisins
- Preheat oven to 375 °F.
- Soak raisins in a small bowl with a splash of rum or Irish whiskey, set aside. Mix together sugar, baking powder, flour and salt in a large bowl. Slice butter and work into dry ingredients with a spoon (do not melt butter). Add strained raisins and mix well. Mixture should crumbly.
- Make a hole in the center of the mixture and add eggs and milk. Stir with a butter knife until the mixture forms a ball and leaves the sides of the bowl.
- Toss onto a well-floured surface and with floured hands, knead slightly until soft ball is formed. Place in a greased 9-10 inch cast iron skillet. Make a cross on the top of the loaf and brush with milk or beaten egg for extra shininess. Sprinkle top with sugar and bake at 375 °F for 10 minutes, then at 350 °F for 25-30 additional minutes. It’s done when golden brown on the top and toothpick comes out clean.
- Serve warm with butter and a cold Guinness.
The dough can be divided into two equal loaves and alternatively baked on a greased baking sheet, baked the same way.