Ingredients

Instructions

  1. Preheat the oven to 350°F.
  2. In a small saucepan or in the microwave, bring the whiskey and honey to a boil and add the raisins or currants. Cover and off the heat. Set aside and let steep.
  3. Butter a round 1 1/2 to 2 quart baking dish, set aside.
  4. Add the flour, sugar, baking soda, baking powder and salt together in a large bowl; use a wire whisk to combine.
  5. In a small bowl, beat the eggs and stir in the sour cream, mixing well to combine.
  6. Add the egg mixture to the flour mixture, stir well with a wooden spoon (batter will be thick).
  7. Stir in the whiskey-soaked raisins or currants (along with the whiskey-honey they were steeped in); blend well.
  8. Turn batter into the prepared baking dish.
  9. Dust the top with flour and pat the batter evenly in the pan with your hands.
  10. Use a sharp knife to make a cross on the top.
  11. Bake for 50 minutes in preheated 350 F oven.
  12. Remove to a rack and let cool for 10 minutes, then turn out onto a serving dish. Cut into wedges and serve warm with real butter.