Happy St. Patricks Day! It’s one of our favorite holidays here being just south of Boston – the Irish Capital of the USA. Most of us associate corned beef, cabbage, and potatoes with this day, but if you truly have Irish spirit (or just good taste), you can’t forget a good Irish Soda Bread. What a better way to mash (potato pun intended) two Boston traditions than mixing cranberries and soda bread. We owe a big thanks to Colleen of the Souffle Bombay Blog for this submission.
Be sure to share this recipe with the whole family, and as your Irish Grandma would instruct you; you know when it’s done when golden brown and has a hollow sound when you tap it underneath!
1. Preheat oven to 350 degrees
2. To make 1 large loaf, use a 10-12 inch cast iron pan or ovenproof skillet with 2-inch or better sides or to make 2 loaves use 2 smaller cast iron skillets, oven proof pans or 2 cake pans.
3. Cut a big enough circle of parchment paper out to line both the bottom and the sides of your pan(s).
4. Whisk the first 5 ingredients in a large bowl until blended.
5. Add in the butter lime zest, lime juice, buttermilk, heavy cream and egg to the dry ingredients and stir until incorporated – do not over mix.
6. Scrape mixture into pan(s) then “let the faeries out” by making a shallow “x” with a sharp knife in the center of the dough and cook for one hour to 1 hour and 15 minutes or until toothpick or skewer inserted comes out dry. For smaller loaves, check after 45 minutes, however most likely it will take an hour to bake. Once a wooden skewer inserted comes out not “wet” it is done. It can be moist crumbs…just not batter. Cool a bit then flip out of the pan(s), peel off parchment paper and allow the bread to cool on a cooling rack, that is if you don’t just dig right in!