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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From a long-time friend's cookbook compilation. Ingredients:
3 cups flour, sifted |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon cream of tartar |
8 tablespoons butter |
1/2 cup granulated sugar |
1 1/2 cups buttermilk |
1 1/2 cups raisins |
Directions:
1. Grease a 9 inch pie tin. Line bottom and sides with wax paper or parchment paper.
2. Grease paper.
3. Preheat oven to 350°F.
4. Sift together all dry ingredients and set aside.
5. In a large bowl with electric mixer, cream butter and sugar until light and fluffy at medium speed.
6. Reduce speed to low and add flour mixture alternation with buttermilk, beating well after each addition. Begin and end with flour mixture.
7. Stop mixer and scrape bottom and sides of bowl as needed. Mix in raisins.
8. Spread batter evenly in pan. Bake in middle of oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from oven to a wire rack and cool in pan for 10 minutes. Remove bread from pan, cut into wedges and serve warm.
10. Cool remaining bread completely and wrap in a cotton dish towel. After one day wrap remaining bread in plastic wrap.
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