4 c. all-purpose flour
3 tbsp. 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 tbsp. caraway seeds (optional)
2 eggs
1 1/2 c. buttermilk

1. Preheat oven to 350 degrees. Grease 2 quart round casserole. In large bowl with fork, mix flour and next 4 ingredients. Stir in butter until the mixture resembles coarse crumbs. Stir in raisins and caraway seeds.

2. In small bowl, beat eggs slightly; remove 1 tablespoon and reserve. Stir buttermilk into remaining egg; stir in flour mixture until flour is moistened.

3. Turn dough onto well-floured surface; knead about 10 strokes to mix thoroughly. Shape into a ball; place in casserole. In center of ball cut 4 inch cross 1/4 inch deep. Brush with reserved egg.

4. Bake about 1 hour and 20 minutes. Cool in casserole on wire rack 10 minutes, remove from dish and cool completely on rack.