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Irish Soda Bread Bundt Cake with Orange Cardamom Cream

Huge disclaimer! Traditional Irish Soda Bread is not sweet. It is not made with dried fruit, sugar, butter, or eggs. It is a beautiful bread of survival, and not necessarily something you would go out of your way to make. Over the past century, Irish Soda Bread has adapted to tastes beyond Ireland, and as a result, you can often find it loaded with currants, butter, and eggs. This recipe gilds the lily.


In a large bowl

2 1/4 cups (265g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a medium bowl

1 cup (245g) granulated sugar

1 1/2 cups (170g) currants (or raisins as a backup)

2 eggs

1/2 cup (115g) whole milk

1/2 cup (115g) sour cream

1/3 cup (67g) vegetable oil

2 teaspoons vanilla extract

In a medium bowl

1 cup (114g) powdered sugar

1/2 teaspoon cardamom

5 teaspoons of fresh-squeezed orange juice

Pinch of salt



Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard bundt pan.


In a large bowl, whisk together the dry ingredients- flour, baking powder and soda, and salt.


In a medium bowl, whisk together the wet ingredients- sugar, eggs, currants, milk, sour cream, vegetable oil, and vanilla extract.


Stir the wet ingredients into the dry ingredients just until evenly incorporated.


Scrape the batter into the prepared bundt pan and bake in the preheated oven for 35-40 minutes. The top will be golden brown, and the center should spring back when lightly touched. Remove and let cool.


Make the glaze. Whisk together the powdered sugar, cardamom, and orange juice.


When the bundt is cooled to room temperature, turn out the cake onto your serving platter. Drizzle with the glaze.



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