2 cups (145g) raisins
½ cup (120 ml) Irish whiskey
4 cups (520g) all-purpose flour
2 teaspoons (8g) baking powder
1 teaspoon (4g) baking soda
½ teaspoon (2g) salt
2 sticks (225 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
2 eggs (100g)
1 egg white (30g)
1 1/3 cups (325 ml.) buttermilk
1 tablespoon (12g) caraway seeds
Egg wash (1 egg beaten with a fork or whisk)
Rolled oats, optional for garnish
1. Preheat oven to 375F°. Line two baking tray with parchment paper and set aside.
2. In a medium saucepan, combine raisins and whiskey. Heat mixture over low flame. When whiskey comes to a bare simmer, remove pan from heat and set aside.
3. Sift the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer, or in a large mixing bowl with a hand-held mixer, cream butter with sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition, then beat in the egg white. With a plastic spatula, scrape down the sides of the bowl.
6. Add dry ingredients alternately with the buttermilk, in two additions. Add caraway seeds and raisins with their liquid.
7. On a floured work surface, divide dough into two equal mounds. Form each mound into a ballshaped loaf with floured hands. Place each on a parchment-lined baking sheet.
8. Brush with eggwash and sprinkle with oats, if desired. With a serrated knife, slash an x into the top of each loaf.
9. Bake at 375F° for 15 minutes, and then reduce heat to 350F. Bake for another 20-25 minutes, or until a paring knife or toothpick inserted into the center of the loaf comes out clean. Allow to cool completely before slicing.