Grandma's Irish Cake

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A quick, butter-milky soda bread with currants — for teatime or anytime.

Course Snacks, Tea Time

Cuisine Irish

Keyword holidays, quick bread, soda bread

Prep Time 15

Cook Time 45

Resting Time 1

Total Time 2

Servings slices

Calories 272kcal

Author Dad

Equipment

loaf pan Use a non-stick pan, but prep it anyway as suggested.
digital thermometer Makes all the difference in the outcome.
digital scale Always important for baking.

Ingredients

½ cup butter, melted Best quality from grass-fed cows—if possible—just like in Grandma's day back in Ireland.
3 cups all-purpose flour 361 grams on your digital scale. You have one, right?
½ tsp baking powder Use fresh if possible — less than 6 months old.
1 tsp baking soda
¼ tsp cream of tartar Not sure what it does, but it's essential, I'm sure!
1 pinch salt Just a pinch to enhance flavor. If you use unsalted butter, try 2 pinches.
5 tbsp sugar I use sugar now. Look it up! Substitute light brown sugar or white sugar, or half-brown-half white in a pinch.
1 egg large and fresh
1 ½ cups buttermilk Full-fat, if you can get it.
1 ½ cups currants Or raisins, or mixed candied fruit. But currants are authentic.

Instructions

Pre-heat oven to 350°. This is a correction from 375°.
Use a stick of cold butter to "paint" the inside of your favorite loaf pan. I use a paper towel to spread the butter around evenly. If your pan is prone to sticking, even with the butter, spoon a tablespoon of flour into the pan and tilting and tapping, distribute evenly. Discard the excess flour.
In a microwave-safe bowl, melt the butter in the microwave, then let it cool for at least 10 minutes, but don't let it solidify.
In a separate, large bowl, whisk together dry ingredients (flour, salt, soda, salt, sugar). Mix in currants. Work at getting everything evenly distributed. I really love currants, but raisins or golden raisins, or for a special treat, candied fruit, make for a holiday version.
Add the egg to the melted butter and mix well. Add buttermilk and mix well.
Add wet into the dry until evenly moistened throughout. Do not mix beyond this. Repeat, do not overmix. Be tender to get tender!
Place batter in buttered loaf pan. Smooth out a bit with the back of a spoon. Or, gently shake the pan back-and-forth to even out the batter.
Cut a line down the length of the loaf with a sharp knife. (Lets the fairies out.)
Ovens vary, don't they? In my pre-heated oven, I bake at 350° for 60 minutes on the middle shelf. You are looking for an internal temperature of around 200° measured with an instant-read thermometer inserted in the center of the loaf, or until a toothpick comes out with nothing sticking to it. Bake longer if necessary, but do not over-bake. The loaf will continue baking after it comes out of the oven. One more thing: If it seems that the loaf is getting too brown, place a piece of aluminum foil loosely over the loaf during the last 10 minutes of baking.
Remove from oven and let the loaf pan sit on the counter for 10 minutes. Then, carefully invert the pan, give a little tap, and the loaf should drop out with no sticking. Place the loaf on a wire rack and let it cool completely, at least an hour. Don't be tempted to sample the bread before it cools down.
Cut a slice and enjoy with good butter. You'll have a loaf that is slightly crusty on the outside, but with a tender inside. Just like grandma, by the way.

Notes

I have updated this recipe in November 2025. Before that, I had suggested a lower baking temperature, but had trouble getting the loaf done just as it should. I consulted other recipes and adjusted the temp. Most importantly, I paid close attention to my digital thermometer and only let the internal temp get to at least 190°. This was the key to a perfect loaf.

Once the bread is at room temperature, you can wrap it in foil or plastic. Don't wrap it while warm because it will release moisture that will soften the crustiness. I urge you to consume the loaf within a few days or cut it in half and freeze what you don't need now. Or just eat it all and make another loaf!

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