4 c. unsifted all-purpose flour
1/3 c. sugar
1 tbsp. double acting baking powder
1 tsp. salt
3/4 tsp. baking soda
6 tbsp. butter
1 1/2 c. dark seedless raisins
1 1/2 tsp. caraway seeds
2 eggs
1 1/2 c. buttermilk

Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in raisins and caraway seeds.

Beat eggs slightly (set aside one tablespoon). Combine remaining eggs and buttermilk. Stir in flour mixture just until dough is moistened (it will be sticky).

Turn dough onto a well floured surface and knead about ten times. Shape dough into a ball. Place in greased two quart oven proof casserole. Cut a cross about 1/4 inch deep and 4 inch in middle. Brush top with reserved beaten egg. Bake at 350 degrees for 1 hour and 15-20 minutes.