Irish Sweet Bread
|Currants||1 1⁄2 Cup (24 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs), chopped|
|Sour milk/Buttermilk||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Egg||1 , unbeaten|
|Shortening||1⁄2 Cup (8 tbs)|
|Chopped citron/Chopped, candied lemon rind||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted flour||3 Cup (48 tbs)|
1. Preheat oven to slow (325° F.).
2. Sift together the flour, salt and soda.
3. Cream together the shortening and sugar and the molasses. Beat in the egg. Alternately add the dry ingredients and sour milk; stir in the fruit.
4. Pour the batter into two greased 8 x 4 x 2 1/2 inch loaf pans and bake one and one-quarter hours.