Ingredients:
3 cups flour
½ cup sugar
1 Tbsp. baking powder
1 Tsp. baking soda
1 Tsp. salt (optional)
1/ ½ cups Buttermilk (Regular milk with 1 Tbsp. vinegar can be substituted)
2 eggs
2 Tbsp. melted shortening
1 ½ cups raisins
1 Tbsp. caraway seeds (optional)
Directions:
Sift together and mix well first five ingredients. Stir in raisins and seeds.
Combine beaten eggs, buttermilk, and shortening.
Add liquid mix to dry ingredients and mix well with wooden spoon. (Don’t over mix).
Turn batter into greased and floured pan
Bake at 350 degrees for about 50 minutes or until tester comes out clean. Remove from pan immediately. Cool on rack. Time varies depending on your oven.
Chef’s Tip:
Claire suggests using “Baker’s Joy” spray to grease the pan and recommends using a Bundt pan because a traditional loaf pan is too small.
