Looking for a Sweet Irish Soda Bread.
 

I am looking for a sweet cakey irish soda bread... I have plain soda bread... Shoprite has this Irish Soda Bread every year and it is more cakey.... Any one have a recipe for something like that....

mmmm!! I remember making it years and years ago.
Wonder? if I still have the recipe ... will take a look for you, GirlieGirl!

ahhh you're the best!

I have some soda bread recipes, not sure if any are sweet but will check.

All Recipes.com has many versions of Irish Soda Bread. We had a foreign exchange student from Kerry and he gave me this version and called it American Irish Soda Bread cause we liked it sweeter.
Bake at 350 about a half hour. Tastes great toasted!

1/4 cup butter

1 cup white sugar

2 eggs, beaten

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1 pinch salt

1 cup sour cream

1 cup raisins

Sorry GirlieGirl!
I looked high ... I looked low ... and so far I can't find it. :(
LenaBeena's already looks better as I know mine did not have sour cream or raisins!
The raisins would be sure to sweeten it up.

Less sweet version that is sweeter than standard Irish Soda bread. Very good.
Irish Soda Bread, Gourmet Cookbook
4 c. all purpose flour: 1/1/2 tsp. baking soda: 1 tsp salt; 1 Tablespoon sugar: 11/2 tablespoons caraway seeds ( can leave out if you don't have any): 1 c. golden raisins: 13/4 c. well shaken buttermilk: 2 tablespoons unsalted butter, melted.
Put rack in middle of oven, preheat to 375. butter and flour large baking sheet, knocking off excess flour.
Sift together flour, baking soda, & salt into large bowl. Stir in sugar, caraway seeds & raisins. Add buttermilk and stir just until dough is moistened but still lumpy.
Turn dough out onto a floured surface and gently knead with floured hands about 8 times, until slightly less sticky but still soft. halve dough into balls. Pat each ball into a domed 6" round on baking sheet, spacing them 4" apart. Cut X into top of each with sharp knife then brush with melted butter.
Bake until golden brown and bottoms sound hollow when tapped. 35-40 minutes. cool on rack for 2 hour before slicing. keeps wrapped in foil at room temp. for 3 days.
If it lasts that long, ours never does.

King Arther has a wonderful cakey recipe that you bake in a round casserole dish...check out their website!