Irish soda bread recipe

These days the web is full of Irish recipes because of St. Patrick’s. And I kind of had to bake bread today as the whole wheat bread of the other day was done. So I decided to bake some Irish soda bread.

I went exploring on the web and tried to find a good recipe. Most recipe call for buttermilk and sure enough I didn’t have any, so I ended up here and they have not only great explanations but also instructions for buttermilk alternatives. I ended up simply using milk, but I gave a though to making my own buttermilk and butter as explained here. Maybe another time, looks simple enough.

As a first attempt, I think it turned out pretty well! It is particularly good when smothered in butter…


  • 2 cups all purpose flour
  • 1 cup whole wheat flous
  • 1 and 1/2 cups milk
  • 1 and 1/2 spoons baking soda
  • pinch salt
  • pinch pepper


  1. Here is what I did. I took my food processor out, poured in 2 cups of white flour and 1 of whole wheat flour. I added a pinch of salt and a pinch of sugar and a little more than a spoon of baking soda. Started the mixer and then added milk.
  2. I kept adding milk until the dough came together in a ball, probably I added 1 and 1/2 cup or milk or so.
  3. I then moved the bread over some parchment paper and sprinkled a bit of flour on it. I cut a cross on top of the loaf and put it in a 400F oven for about 40 minutes.
  4. During the cooking, the bread rose and opened a bit. Following advice from the Irish soda bread experts, I checked that the bottom sounded hollow when I took the bread out of the oven and let the bread set before breaking it.
  5. I am glad I gave this a shot, because the bread turned out pretty amazing!

Irish whiskey cake recipe

A couple of days ago I was cleaning up the dishes and I was hit by the smell of whiskey coming from one of the glasses from the previous night. It was a rather smoky Irish whiskey and I started thinking it would be great for a cake.

So I started hunting for a recipe for a simple cake with whiskey and I came up with this recipe by Stefania of Nuvole di Farina. And I thought it was perfect. And, come to think of it, also a perfect choice for St. Patrick’s.

When I baked this cake I quartered the doses (because we are only 2 and technically I should be on a pre-summer diet) and I used cranberries instead of raisins because that is what I had on hand, but I think raisins would be better.

My cake had a very distinct whiskey, probably because I used quite a lot of smoky flavored  whiskey. If you want a milder taste, you can use a milder whiskey or you can dilute it with water.


  • 2 eggs
  • 1/2 lb flour
  • 5 oz. flour
  • 5 oz. sugar
  • 3.5 oz. raisins (I used cranberries)
  • peel of an orange or orange essence
  • 2 tsp baking powder
  • 1/4 cup whiskey


  1. Soak the raisins and the orange peel in the whiskey for at least 2 ours or over night.
  2. Beat the butter with the sugar until is creamy and well combined.
  3. Add the eggs one at a time alternating with the flour.
  4. Add the drained raisins and enough whiskey to get a smooth (but not overly fluid) batter.
  5. Add the baking powder.
  6. Bake at 375F for 45 minutes or until a toothpick inserted in the center comes out clean