3 c. sifted flour
2/3 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. seedless raisins or currants
2 tbsp. caraway seeds (optional)
1 3/4 c. buttermilk
2 eggs, beaten
2 tbsp. melted shortening

Sift flour, sugar, baking powder, soda, and salt into large bowl. Stir in raisins and caraway seeds. Combine buttermilk, eggs, and shortening. Add to dry mix. Mix just until flour is moistened. Turn into a greased 2 quart round casserole or loaf pan. Bake at 350 degrees for 1 hour. Remove from pan immediately. Cool before cutting.

My class enjoyed making and eating this every St. Patrick's Day.