Ingredients
1-1/2 cup raisins
2-1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. double acting baking powder
5 tbsp. sugar
1/2 cup butter
1 cup buttermilk
Method
Sources
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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Ancient grain flour — nutty flavor, easier to digest than wheat
High-protein bread flour — superior gluten development for artisan bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Ancient grain flour — nutty flavor, easier to digest than wheat
High-protein bread flour — superior gluten development for artisan bread
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in small bowl, pour boiling water over raisins, let stand 5 minutes. in large bowl, sift flour, soda, baking powder and sugar. cut in butter until mixture looks like coarse crumbs. drain raisins, stir into flour mixture. add buttermilk all at once. stir vigorously with fork. shape into ball. place on greased 8 inch pie plate. bake 15 minutes at 400f, lower heat to 375f and bake for 30 more minutes, or until knife comes out clean. remove from pie plate. cool 1 hour. cut into wedges or slices.