1/2 c. sugar
4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
6 tbsp. butter
1 (12 oz.) pkg. cranberries
1/2 c. golden raisins
2 eggs
1 1/2 c. buttermilk

Mix first 5 ingredients and butter as for pie crust. Stir in cranberries and raisins. Beat eggs slightly, remove 1 tablespoon. Stir in buttermilk and remaining eggs into flour mixture, just until blended. (Dough may be sticky.) Turn dough on well floured surface. Flour hands and knead 8 to 10 times. Shape into ball, place in casserole. Cut 1 inch center of the ball. Brush with reserved egg. Bake 1 hour and 20 minutes. Cover with foil if it gets too brown the last 15 minutes. Cool on rack, then remove from casserole.