4 c. all-purpose flour
3 tbsp. sugar
1 tbsp. double-acting baking powder
1 tsp. salt
3/4 tsp. baking soda
6 tbsp. butter
1 1/2 c. dark seedless raisins
1 tbsp. caraway seed
2 eggs
1 1/2 c. buttermilk

Preheat oven to 350 degrees. Grease well a 2 quart round casserole. In large bowl, with fork, mix sugar, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs; stir in raisins and caraway seed.

In small bowl, with fork, beat eggs slightly; remove 1 tablespoon and reserve. Stir buttermilk into remaining egg; stir into flour mixture just until flour is moistened. (Dough will be sticky.) Turn dough onto well floured surface; with floured hands, knead about 10 strokes to mix thoroughly. Shape dough into a ball; place in casserole. In center of ball, with a sharp knife, cut a 4 inch cross about 1/4 inch deep. Brush dough with reserved egg.

Bake about 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in casserole on wire rack 10 minutes; remove and cool completely on rack.