Don't you love a recipe with a pedigree? I do. This Swedish soda bread recipe came to me from my friend Bev, who first tasted a version of it at an opening reception at the Providence Art Club. Bev asked Joan, the artist, for the recipe; Joan had made it as Irish soda bread, with caraway seeds instead of cardamom, and shortening instead of butter. When I sampled Bev's Swedish adaptation, it seemed more like cake, so I baked mine in one of the Bundt pans I collect but seldom use. (I can't explain my fascination with Bundt pans. I just love them.) Bev made hers in a round cake pan. Serve the soda bread warm, with a pat of sweet butter and a cup of tea, when friends stop by for a mid-afternoon visit.
Swedish soda bread
4 Tbsp butter, softened at room temperature
1/2 cup granulated sugar
4 cups all-purpose unbleached flour
4 tsp baking powder
1-1/2 tsp baking soda
3/4 cup golden raisins
2 Tbsp ground cardamom
2-1/2 cups buttermilk
Preheat oven to 350°F. Coat a Bundt pan (or two loaf pans) with baking spray, and set aside.
In a large mixing bowl, cream together the butter and sugar with a wooden spoon. Stir in the flour, baking powder and baking soda, and blend all together.
Add the raisins, cardamom and buttermilk. Stir to combine, but don't overmix. Pour the batter into the prepared Bundt pan or loaf pans.
Bake at 350F for 40 minutes (if using loaf pans, check at 30 minutes). Let cool 10 minutes in the pan, then turn onto a cooling rack and let cool completely. (Can be frozen.)
Other recipes that use these pantry ingredients:
Gluten-free gypsy soda bread, from Gluten-free Goddess
Brown bread, from David Lebovitz
Irish soda bread, from Andrea Meyers
Bacon Irish soda bread, from The Nourishing Gourmet
Oat soda bread, from 101 Cookbooks
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