From "Our Daily Bread" by Stella Standard (pub c 1970)
Excellent with butter and marmalade.
- 1/2 cup currants
- 3 Tbsp Irish whiskey (optional; for St. Patrick’s day!)
- 3 cups sifted flour—soft whole wheat or all-purpose
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp soda
- 1 Tbsp light brown sugar
- 1/4 cup chopped candied orange peel (optional)
- 2 tsp caraway seeds, whole or ground (optional)
- 1 1/2 cups or more buttermilk or soured milk
- Soak the currants in whiskey for an hour or more, if you please.
- Sift flour with all the dry ingredients.
- Toss currants and whiskey marinade through the flour.
- Mix in the orange peel and caraway, if desired.
- Stir in enough butter milk to make a nice, light, spongy dough—not a batter and not a dough ball, but something in between.
- Bake in a greased, floured 10 inch round pan or an iron skillet, about 35 minutes at 350 F. It should pull back from the sides of the pan when done.
- Cool for a couple of hours before slicing.