4 c. self-raising flour (Aunt Jemima's)
1 c. white sugar
2 c. buttermilk
2 eggs
1 1/2 c. raisins (approximately)
Caraway seeds to taste

Preheat oven to 350 degrees. Blanch raisins in boiling water and drain. Sift together flour and sugar. Beat together buttermilk and eggs. Combine flour mixture and buttermilk mixture and stir until blended. Fold in raisins. Scrape into greased roasting pan (10/14 inches) or 2 cake pans. Bake for about 50 minutes or until toothpick comes out clean. If desired, glaze before baking with beaten egg or sugar. Makes approximately 50 slices.