The leavning agent in Irish Soda Bread, bicarbonate of soda, wasn't introduced in Ireland until the 1840s.This version of Irish Soda Bread is also called "Spotted Dog" since it contains raisins!Irish Soda BreadIngredients4 Cups Flour1 Tbs Baking Powder1 Tsp Baking Soda1 Tsp Salt4 Ounces Butter (softened)1 Cup Raisins1/4 Cup Honey (optional)1 - 1 1/2 Cups Buttermilk at room TemperatureOptional Add-ins1-3 Tsp CarawayOrange ZestCurrentsOptional Glaze1 Egg2 Tbs MilkDirectionsPreheat oven to 350 degreesIn large bowl mix dry ingredients.(flour, baking soda, baking powder, salt, orange zest) Blend butter into flour mixture until crumbly. Add in raisins or currents and set aside. In a smaller bowl combine the honey and buttermilk, then stir into the flour mixture. Knead until a a sticky dough is formed. Divide the dough into two round loaves. Place on a greased and floured baking sheet. Make a 1/2 deep cut across on each loaf.Brush loaves with optional egg/milk glaze. Allow to stand for 10 minutes before baking.Bake in 350 degree oven for 35-40 minutes, or until bread can be tapped and result in a hollow sound.Allow to cool before slicing. Makes 2 loaves.Original Irish CreamIngredients1 cup light cream1 can Eagle sweetened condensed milk (14 oz.)1 2/3 cups Irish whiskey1 teaspoon instant coffee2 tablespoons Hershey's chocolate syrup1 teaspoon vanilla extract1 teaspoon almond extractDirectionsCombine all the ingredients in a blender set on high speed for 30 seconds.Bottle in a tightly sealed container and refrigerate.The liqueur will keep for at least 2 months if kept cool.Be sure to shake the bottle well before serving. Makes 4 cups.