Sunday, March 13, 2016

Buttermilk Raisin Cake (aka "Danger Cake!")

Buttermilk Raisin Cake
 
This cake should really be called “Danger Cake.” One tiny piece & you are hooked! This is the definition of everything I love about baking: the ingredients, the process, and of course, ultimately the taste. Oh boy, this is trouble with a capital T (but in a deliciously good way).

From fellow blogger and Jersey girl, Kate over at Framed Cooks, the cake would be perfect for weekend brunch (think Easter, coming up soon). The recipe makes a nice large cake (in a 9x13 pan), it’s chock full of “the good stuff” (raisins, walnuts, cinnamon – my idea of cooking’s trinity), and your house will smell fabulous! I made it yesterday, sampled a tiny square last night while watching episode 11, season four, of House of Cards (deviously better than ever, if that’s even possible!), and could not stop thinking about that cake all night! The moist, buttermilk-based cake kept calling to me. I managed to resist the siren’s song but woke up with a singular thought (must tell my readers about this!). So here is the link to the recipe on Kate’s site. If you’re a coffee cake nut like me, you will love it!

Barb’s Irish Soda Bread

No March post would be complete with my favorite Irish Soda Bread recipe. This recipe comes from someone I worked with years ago and of all the ISB recipes I’ve sampled, this is still my favorite. It’s not traditional because there are no caraway seeds, and the top is sprinkled with cinnamon and sugar, but it’s incredibly delicious. If you’ve got some buttermilk left over from the aforementioned “Danger Cake,” this is the perfect use for it! I love this bread for breakfast or in the evening with a cup of tea.


Happy St Patrick’s Day! Remember, “luck is believing you’re lucky.” Tennessee Williams said that.

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