I didn't make this bread for St. Patrick's Day, made the American Irish Soda bread instead, which was delicious, but I thought I'd give this one a try since I love all those sticky fruits. In reading all the blog comments, I noticed the one from Dell Everaert concerning the sodium content of this bread. If you add up the sodium mgs. for all the sodium containing ingredients in this recipe, you will still not come anywhere near the 821mg. per serving that's listed in the recipe. I calculated approximately 175mg. per serving if a supermarket brand of baking powder like Davis or Calumet is used. If you use Bakewell Cream Baking Powder, which is extremely low in sodium and works fabulously, I calculate the sodium per slice to be about 85mg. Anyway, I' m looking forward to trying this recipe out, prunes and all!

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