Soda bread - crisp on the outside, soft and tender inside, with a bonus of currants or raisins to sweeten your slice. If possible, bake just before you serve it -- this is one bread that is best eaten the same day. The recipe comes courtesy of Low Cholesterol Food.com (really!), and was contributed by an Irish girl who knew her fare.
raisins (currants may be substituted -- or try cranberries, for a change)
Combine dry ingredients together in a large bowl. Beat eggs and sour cream separately, then stir into the dry mixture; batter will be thick. Add caraway seeds and raisins, stir hard (or knead, instead).
Put batter in a greased 9" springform pan. Dust the top with flour and pat the batter down evenly, then make two diagonal cuts with a knife. Bake 50 min. in a preheated 350ºF oven. Slice and serve with butter and jam.