4 1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
1 tbsp. caraway seeds
1 c. dark raisins
2 c. buttermilk
Butter
Sugar

Heat oven to 350 degrees. Grease a 9-inch cast iron skillet or cake pan and dust with flour.

Mix 4 cups flour with baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, mixing them in with your fingers to make sure they are separated. Add buttermilk to bowl and mix with a fork until mixture forms a dough.

Sprinkle about 1/4 cup flour on a board or counter, turn out dough and knead for 5 minutes. Form dough into a smooth, round loaf about 8 inches in diameter. (If humidity is high, you may need to add another 1/4 cup flour to the board.) Press loaf evenly into pan and cut a cross 1/2 inch deep in the top.

Bake 1 hour and 15 minutes until loaf feels hollow when tapped. Remove from pan. Rub with butter and sprinkle with sugar.