4 c. sifted all-purpose flour
1/4 c. granulated sugar
1 tsp. salt
1 tsp. double acting baking powder
2 tbsp. caraway seeds
1/4 c. butter
2 c. light or dark raisins
1 1/3 c. buttermilk
1 egg, unbeaten
1 tsp. baking soda
1 egg yolk, or a little cream

Start heating oven to 350 degrees. Grease a 2 quart casserole. Into mixing bowl, sift flour, sugar, salt, baking powder; stir in caraway seeds. With pastry blender or 2 knives, scissor-fashion, cut in butter until like coarse cornmeal. Stir in raisins. Combine buttermilk, egg, soda; stir into flour mixture until just moistened. Turn dough onto a slightly floured surface; knead lightly until smooth; shape into a ball.

Place in casserole. With sharp knife, make a 4 inch cross, 1/4 inch deep, in center of top. Brush with yolk, beaten with fork. Bake 1 hour and 10 minutes or until done. Cool in pan 10 minutes. Remove. Cool before slicing.

FRUITED SODA BREAD: Along with raisins, stir in 1/2 cup halved candied cherries and 1/4 cup diced preserved orange peel.