4 c. flour
3 tbsp. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tbsp. caraway seeds, optional
4 tbsp. butter
1 1/2 c. dark raisins
1 tbsp. whiskey
2 eggs, beaten
1 c. buttermilk

Preheat oven to 400 degrees. Grease a 2 quart round casserole. In a large bowl, mix flour, sugar, baking powder, salt and baking soda. With a pastry blender, cut in butter until mixture resembles fine bread crumbs. In a medium bowl, toss the raisins with the tablespoon of whiskey. Stir raisins (and caraway seeds) into the flour mixture. In a small bowl, lightly beat the eggs. Remove one tablespoon of beaten egg and set aside. Stir buttermilk into the remaining egg. Stir milk and egg mixture into flour just until the flour is moistened, as for muffins. Turn dough onto well floured board, knead dough about 1 minute to mix thoroughly. Shape into ball and place into the greased casserole. With a well floured knife, cut a cross about one-quarter inch deep in the top of the dough from side to side. Brush the top with the reserved beaten egg. Bake about 45 minutes to an hour, or until a cake tester inserted in the center comes out clean. Cool in the casserole on a wire rack about 10 minutes. Remove and cool completely on a wire rack.