Almost Irish Spice BreadI couldn't find any candied citron at my local supermarket, nor could I find any citron to candy, so I omitted it. It smells really good, but I'm going to make the glaze Monday night or Tuesday morning, and try it at the breakfast.
- 2 cups white whole wheat flour (or all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup raisins
- 1/4 cup candied citron, chopped
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/3 cup honey*
- 1/3 cup molasses*
- 1 large egg
- 1/4 cup milk
- 1 tablespoon unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 tablespoons Irish whiskey (or orange juice)
- pinch of sea salt
* The original recipe calls for golden syrup, a product made in the process of refining sugar cane juice into sugar. With no golden syrup in the pantry, I substituted equal parts honey and molasses. You can also substitute light or dark corn syrup.
- Preheat the oven to 325°F.
- Line a 9×5-inch loaf pan with parchment paper or grease it with butter. (I sometimes like making two smaller loaves–one to enjoy now and a second to stow in the freezer for unexpected guests. The smaller loaves also seem to bake more evenly.)
- In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.
- In a small sauce pan, melt the butter. Remove it from the heat and stir in the brown sugar and your liquid sweetener(s) of choice. Beat in the egg and milk.
- Add the wet ingredients to the dry and stir until just combined. Scrape the batter into the prepared pan(s). Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. (Adjust the baking time if you are using smaller loaf pans.)
- Cool on a rack for 20 minutes then remove from the pan. Allow to cool completely before glazing.
- To make the glaze, melt the butter in a small saucepan. Remove from heat and whisk in powdered sugar, vanilla, and whiskey or orange juice. Allow the glaze to cool and thicken for 15 minutes. Spoon the glaze into a pastry bag fitted with a large tip or into a sturdy plastic bag with a 1/2-inch opening in the corner. Pipe glaze in a zigzag pattern across the top of the bread.
**Note** 03/17/15 - The bread was a success! It wasn't too spicy, and it was moist, unlike the Irish Soda Bread that you buy at the grocery store.