I like to make this shepherd's pie meal every other week or so, but it has probably been a year since I've made any of the soda bread. However, since it's St. Patty's Day I decided I would go ahead and make up a loaf for the holiday.
This bread doesn't necessarily have the most traditional presentation and shape, but I love how it turns out. It's one of the only things I make that uses a bundt pan. The one I have doubles as a springform pan as well. I love pans that have multiple uses like this since I still have pretty limited kitchen storage.
In a large bowl, combine 3 1/2 cups flour, 1/2 cup sugar, 2 Tbsps caraway seeds, 2 tsps baking powder, 1 tsp salt, and 1/2 tsp baking soda.
In a small bowl, whisk 2 eggs and 2 cups (16 oz) of sour cream.
Stir wet ingredients into dry ingredients just until moistened.
Fold in 3/4 cup raisins.
Spoon into a greased 9-inch bundt/springform pan.
Bake at 350°F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 10 minutes before removing sides of pan. Cut into 8 wedges; serve warm.