• 3 cups unbleached flour
• 2/3 cups sugar
• 1 cup raisins (plus currants, if desired)
• 1 tsp salt
• 1 tsp soda
• 2 tsp baking powder
• 6 Tbsp butter or margarine
• caraway seeds (if desired)
• Buttermilk to mix. Approximately 2 cups

Sift all dry ingredients into bowl. Cut in the margarine until fine. Add raisins and currants. Mix well to let air into the mixture. Make a well in the center and add buttermilk to make a stiff dropping consistency. Turn into a loaf pan and bake at 350 for 50-55 minutes. Spray coat with Pam or use shortening to lightly coat the pan. Helps not sticking! When tested...I use spaghetti to put into the loaf and if it comes out clean...let it sit a few minutes and turn over onto a wire rack and let cool. Then just enjoy!

Truthfully, I make a double batch and many times will make the mini loaves to give to friends. If you fill the pans 1/2 full, it will rise and come to the top and be the right size. Since I rarely only make one batch, somewhere in my pea brain I think the regular recipe might make two loaves. You can judge for yourself...just fill 1/2 full and it should be right. Have fun and keep this as I promise you it will become a favorite. I make it many times a year as my kids love it.

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