Update 3-25-15...I've found it easier and more effective to add the raisins and caraway seeds to the dry mixture before you add the sour cream and eggs. The flour helps the raisins not to sink in the batter and it's just easier to distribute the seeds and fruit before you add the wet ingredients and the batter gets more difficult to stir. I've updated the instructions to reflect this change.
*I think this bread is best on day one, and still good on day two. After that, it begins to dry out, although toasting it can bring it back a bit. I haven't tried it, but I'm pretty sure it would freeze well. I would wrap it tightly in foil and put it in a freezer bag.
Recipe source Irish Rosie's Irish Soda Bread
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