1/2 cup salted butter

3/4 cup packed light brown sugar

3 large eggs, room temperature

1/2 pint sour cream

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup dark raisins

1/2 cup mini chocolate chips, plus 2 tablespoons to sprinkle on top

Preheat the oven to 350 degrees F.

Plump the raisins in a strainer set over simmering water. Blot with paper towel and set aside.

In a small skillet over low heat, melt butter and add brown sugar. Using a wooden spoon or a small whisk, using circular motion, mix them together until the butter is blended into sugar, about 3-4 minutes. Take off the heat and let cool.

Set aside 2 tablespoons of measured flour and coat the raisins with it.

With a whisk, fluff together the rest of the flour, baking soda and baking powder. If using unsalted butter, add 1/2 teaspoon salt to the flour mixture.

In a large bowl, whisk the eggs, add the cooled butter-sugar mixture and mix thoroughly. Fold in the sour cream and then the flour mix followed by raisins and chocolate chips. Transfer the batter to a buttered and floured loaf pan and sprinkle the reserved chocolate chips on top.

Bake for 45 minutes to an hour until the internal temperature registers 180 degrees, or a toothpick comes out clean. Cool in the loaf pan for 10 minutes, then move onto a wire rack to cool completely.

It keeps well at room temperature tightly wrapped.

Makes 1 9x5 loaf

Russian Keks