Irish Soda Bread with Whiskey Butter

Place the raisins in a small bowl and pour in whiskey, allowing them to absorb the liquid for 8 hours or overnight.

The next day, carefully separate the raisins from the whiskey and reserve the liquid for later use. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 2-quart casserole dish with cooking spray to prevent sticking.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. Then, gently fold in the drained raisins, orange peel, and caraway seeds into the dry ingredients. In a separate bowl, whisk together the buttermilk and 1/4 cup of melted butter until smooth. Add this mixture to the dry ingredients and continue whisking until the batter is thick and even.

Transfer the batter to the prepared casserole dish and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

To make a simple butter topping, beat 1/2 cup of softened butter in a bowl until it's light and fluffy. Gradually add the reserved whiskey, 1 teaspoon at a time, until you reach your desired level of sweetness. Serve the sweet bread warm with a side of soda bread.