4 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tbsp. butter
2 c. buttermilk
1 c. dark, seedless raisins or currants

Preheat oven to 375 degrees. Mix dry ingredients. Using a pastry blender, cut in butter until there are no lumps. With wooden spoon stir in buttermilk. Add raisins or currants. Mix well to form a soft dough. Turn out onto floured board and knead lightly, 60 turns. Form a cake 6 to 8 inches in diameter and 1 1/2" thick. Place on greased baking sheet. Cut a deep cross on top and bake 50 to 60 minutes until toothpick inserted in the center comes out clean. Allow to cool on rack and wrap in clean damp tea towel. This keeps the crust soft.