Irish Whiskey Soda Bread Recipe

This Whiskey Soda Bread Recipe has been in my family for weeks. Variations of it can be found just about anywhere you care to look. This particular version started out as a whiskey cake recipe from a wonderful Feis mom/dressmaker from England who made me promise that I would not use it for evil. I abused that privilege and made several minor changes

Ingredients:
4 cups organic gluten flour
1 tablespoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
1 1/2 - 2 cups buttermilk
1-1/2 teaspoons Cream of Tartar
1 cup of butter
1 cup of brown sugar
1 cup raisins, currants or dried fruit
1 tablespoon lemon juice
2 large eggs
1 cup of nuts
One bottle of Irish Whiskey

Sample the whisky to check quality.
Preheat the oven to 375 degrees and butter a baking sheet or cake pan.
Check the whiskey again.
To be sure it is of the highest quality, pour one half cup of whiskey and drink.
Repeat.

Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of brown sugar.
Beat again.
At this point it's best to make sure the whisky is shtill OK.

Try another cup ... just in case.

Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.
Throw dough against wall… no wait, that’s spaghetti.

Put dough back in bowl.

Sample the whisky to check for tonsisticity.

Next, sift two cups of salt or something. Who giveshz a Feis.

Check the whisky

Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake pan 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the whisky and kick the cat.

Happy Holy dazed!