Recipe Background
Railway Cake isn't actually a cake at all! Known as "Spotted Dog," it's actually a soda bread from the emerald shores of Ireland. This quick, virtually no-knead bread with a uniquely tight crumb and a soft, tender interior is wonderful when spread with rich, creamy butter. Little bursts of fruit from raisins baked into the dough adds sparkling charm to each bite that can't be matched by any other bread. Railway Cake is perfect for serving alongside heavy meals, offering a sweet respite to everyone at the table! This is a one-way track to a brilliant side dish!
Railway Cake isn't actually a cake at all! Known as "Spotted Dog," it's actually a soda bread from the emerald shores of Ireland. This quick, virtually no-knead bread with a uniquely tight crumb and a soft, tender interior is wonderful when spread with rich, creamy butter. Little bursts of fruit from raisins baked into the dough adds sparkling charm to each bite that can't be matched by any other bread. Railway Cake is perfect for serving alongside heavy meals, offering a sweet respite to everyone at the table! This is a one-way track to a brilliant side dish!
Ingredients
- 4 cups all-purpose flour plus more for flouring a work surface, sifted
- 1 teaspoon baking soda sifted
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups buttermilk plus more to taste
- 1 large egg at room temperature
- 3/4 cup raisins golden raisins, or dried currants
Directions
- Preheat the oven to 400 degrees F.
- Generously grease or spray an 8-inch cake pan.
- Sift the flour into a large mixing bowl or the bowl of a stand mixture.
- Add the baking soda, the sugar, and the salt to the bowl with the flour, whisking until well combined.
- Make a well in the center of the bowl of the dry ingredients.
- In a measuring cup, whisk together the buttermilk and the egg.
- Add the raisins to the well in the dry ingredients.
- Add the buttermilk and egg mixture to the well and mix until everything is just combined. Be careful not to overmix it.
- Lightly flour a flat work surface.
- Turn the dough onto the floured worksurface and pull the pieces together, shaping it into a 1 1/2-2-inch-tall round loaf.
- Transfer the rounded loaf to the prepared baking pan.
- Use a sharp knife to cut a cross over the top of the loaf, making 4 quarters.
- Poke a hole into each of the quarters.
- Using a second 8-inch pan if available, cover the pan with the dough. This will replicate the original baking process of the soda bread.
- Bake for 30 minutes.
- Transfer the top cake pan away from the bottom cake pan and continue baking until the top of the bread is golden, about 15 minutes.
- Transfer the loaf from the baking pan and move it to a wire cooling rack.
- Serve while still warm.
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