GRANDMA CLARK'S SODA BREAD

3 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
1 tsp baking soda
1 1/2 cups dried currants**
1 3/4 cups buttermilk*
2 eggs; well beaten
2 tbsp sweet butter, melted
1 tablespoon caraway seeds
plain instant oatmeal or wheat germ (for top)

Coat a 9- or 10-inch cake pan with cooking spray (or you can use a cast iron skillet). Line the pan with a circle of waxed paper cut to fit.

Preheat oven to 350 degrees F.

Sift flour, sugar, baking powder, salt, and baking soda together. Add currants and toss well to coat.

Whisk together the buttermilk, eggs, and melted butter. Add this to the dry ingredients, along with the caraway seeds. Mix till blended, but do NOT overmix.

Spoon batter into the prepared skillet or cake pan and smooth top gently with a spatula. Sprinkle the top with plain instant oatmeal or wheat germ to give a nice top.

Bake until golden brown and puffed. It should take about 60 minutes of baking time. It's done if a toothpick or thin knife inserted into the center comes out clean. It will puff up nicely, and look gorgeous! Remove from oven and cool on a wire rack.

Cut into wedges and serve warm. It is across between bread and cake.

*iI you don't have buttermilk, put 1 3/4 cup milk in a container and add 2 teaspoons lemon juice or vinegar; wait 5 minutes. It will thicken and be just like buttermilk in the recipe.

**I use 1 cup golden raisins and 1/2 cup currants)

Adapted from source: The Silver Palate Cookbook by Julee Rosso, Sheila Lukins