5 c. sifted flour
1 c. sugar
1 tbsp. baking powder
1 1/2 tsp. salt
1 tbsp. baking soda
1/2 c. butter
2 1/2 c. raisins
2 1/2 c. buttermilk
3 tbsp. caraway seeds
1 egg, slightly beaten

Sift flour, sugar, baking powder, salt and baking soda. Cut ion butter with pastry blender or 2 knives until mixture resembles coarse cornmeal. Stir in raisins and caraway seeds. Add buttermilk and egg to dry mixture, blending only until flour is moistened. Mixture will appear lumpy. Butter generously an 11 x 3/4 inch heavy cast iron skillet. Turn batter into skillet. Bake at 350 degrees until firm and brown for about an hour.