4 cups sifted flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons cream of tartar baking powder (Bakewell Cream)
2 tablespoons caraway seeds
1/4 cup (1/2 stick) butter
2 cups dark seedless raisins
1 1/3 cups buttermilk
1 egg
1 teaspoon baking soda

Sift together flour, sugar, salt and single acting or cream of tartar based baking powder; stir in caraway seeds. With pastry blender, cut in butter until mixture resembles coarse corn meal; stir in raisins.

Beat together buttermilk, egg and soda. Stir into flour mixture until just moistened. Turn out onto lightly floured board and knead gently until smooth. Place dough into a greased l 1/2 quart casserole dish. Slice a cross into the top of the loaf, about 1/2-inch deep running almost to ends and sides of loaf.

Bake in moderate oven (375°F.) for 50 minutes. Cover with aluminum foil and continue baking for 10 minutes. Remove from oven. Cool in pan for 10 minutes; turn onto rack and continue cooling.

Makes 1 round loaf.

Submitted by: CM