Mix everything together, and bake in well greased cast iron frying pan at 400ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for 20 minutes and then 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for 25 minutes.
Yields 2.85 pounds of batter
This is really a favorite of anyone who tries it. I did some experimenting with flour types, since it is very similar to a muffin recipe. I tried all purpose, pastry flour, and a 50/50 mix of both. The mix was the favorite. Also, the original recipe called for real buttermilk, but I rarely have that on hand, so I substituted buttermilk powder. Like I said, everyone who tries this bread comes back for more, so the powder seems to be working fine.
I toasted the caraway seeds before adding them to bring out their flavor.
Lastly, I've used sweet dried cherries instead of the raisins to great raves :)