Feeling antsy, lots of work (and dance) and not enough cooking—had to bake something tonight. Candace suggested oatmeal raisin cookies, but I was feeling more cakey, so I tweaked this soda bread. (Most of the tweaks are to make up for the fact that I didn't feel like going to the store and buying a second egg.)
It's not one of those sad dry soda breads—quite nice and moist actually—but it's a bit plain right out of the oven. A wedge split and toasted for breakfast is pretty great though, with or without some extra marmalade and a cup of tea.
1/2 stick salted butter, plus extra for greasing
1/3 c orange marmalade
1/2 c oats, ground in the food processor
2.5 c flour
generous 1/2 c sugar
1 t baking soda
3.5 t baking powder
1 t salt
1 3.4 c milk (+ juice of a Meyer lemon for buttermilkiness)
1.5 c raisins
Preheat the oven to 350F. Butter the bottom and sides of a 10" cast-iron skillet. Cut a circle of parchment to fit into the bottom of the pan, press it into the pan to get one side all buttery, then flip the parchment over to butter-side-up.
Microwave the butter and marmalade together until the butter is melted, then beat with a fork until smooth except for any chunks of peel and set aside to cool. Whisk together the dry ingredients (ground oats through salt) in a mixing bowl. Beat the egg into the butter+marmalade with the fork, then stir in the (butter)milk. Pour the wet ingredients into the dry ingredients and stir gently until just combined, then stir in the raisins. Pour into the prepared skillet and bake for 35 min until golden and firm to the touch. Brush just a little bit of butter over the whole top, and wait a few minutes before cutting.