Brown Irish Soda Bread
6 Cups Raisins
7 Cups Sifted Flour
1 Teaspoon Allspice
4 Teaspoons Cinnamon
2 Teaspoons Nutmeg
2 Teaspoons Salt
4 Teaspoons Baking Soda
1 Cup Butter, room temperature
3 Cups Sugar
6 Large Eggs
2 Cups Raisin Liquid
Cover the raisins with boiling water, and allow to cool to room temperature. Drain, reserving 2 cups of the soaking liquid.
Mix the dry ingredients together and set aside.
Cream together the butter and sugar. Add the eggs one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the raisin liquid. Stir into the drained raisins and blend.
Divide into 4 8" loaf pans and bake for about 2 hours at 350 degrees. The time is approximate because there is a lot of liquid in the raisins, and when you are using such a large quantity of eggs you may have a wide variance in volume depending on the size of the individual eggs. It will never take less than an hour, and never more than 2. Past that you're on your own! When you start smelling the bread test with a toothpick to give you an idea of how far along it is.
You can use any kind of pans you want to substitute - two 10" tube pans, 6 of the medium disposable foil loaf pans, divide it into individual pans or make muffins - whatever . Just adjust your cooking time accordingly. Test with a toothpick for doneness. Cool completely before slicing. This bread freezes beautifully. If you slice it before you freeze it you can slip a piece out any time you like!