1

Preheat oven to 350°F. Generously butter a 12-inch-diameter cast-iron (oven-proof) skillet with 2-inch-high sides.

2

Place first 5 ingredients (dry) into a large bowl; whisk to blend. Add butter, using pastry cutter (or fingers) to rub in until coarse crumbs form. Add raisins and caraway seeds and stir.

3

Whisk together buttermilk and egg in a medium bowl. Add to dry mixture using rubber spatula, and stir just until blended. The dough will be wet and sticky.

4

Pour dough into prepared skillet; smooth top and mound slightly in the center. Dip a knife in flour and make a 1-inch deep criss-cross in the center.

5

Bake approximately 75 minutes, or until toothpick inserted in center comes out clean. Cool bread in skillet for 15 minutes. Turn out on rack and cool completely.