This Irish Soda Bread is delightful to taste buds and attractive to the eyes. I served this on Saturday. I used the same recipe from simplyrecipes.com. Instead of 1 cup of raisins, I used 1/3 cup of raisins and 2/3 cups of quartered candied cherries. (I also used gluten-free flour instead of wheat flour, and adjusted the temperature to 400 degrees to accommodate my wheat allergy).
I froze 1/2 of the soda bread. We ate 1/4 and 1/4 is waiting to be consumed. (On the second day I sliced it and put it in the toaster. We have a toaster with wide slots. Instant DELICIOUS!) Something has to save me from myself. We must slow down on carbs. I’ll pull the rest of it out of the freezer on a day when we want candied Irish Soda Bread no matter what!
I have not completely discarded the idea of making a fruitcake, but, well … Thoughts from anyone that has baked fruitcake are welcome? I think I want one that calls for fruit soaked in rum.