Sour Cream and Honey Cake

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter
• 3/4 cup raisins
• 5 fluid ounces sour cream
• 3/8 cup honey

Instructions:

Preheat oven to 400º F. Mix flour, baking soda, salt, and cinnamon together. Rub in the butter with your fingertips. Toss in the raisins. Make a well in the center of the mixture and pour in the sour cream and honey. Mix it all up to make dough. Flour a baking sheet and roll the dough out in a rectangle until it is 3/4 of an inch thick. Bake it for 12-15 minutes. Cool on a wire rack, and then cut into squares as desired.

NOTE: The non-standard measurement of "5 fluid ounces" of sour cream is a little tough to estimate. If you cannot find a container that measures fluid ounces, just add the honey in the well, mix it up, and then throw in maybe a fourth of a cup of sour cream, mixing until doughy. Add more sour cream until it feels like it can be rolled out without sticking. It won't be much more. When I made this I left out the cinnamon (I'm allergic) and left out the raisins (don't much like them in bread). It came out fine with these variations.