• 2 cups flour
• 3/4 tsp. baking soda
• 1-1/2 tsp. baking powder
• 4 T. sugar, divided
• 1 tsp. salt
• 1 tsp. caraway seeds (optional)
• 3 T. shortening
• 1 cup buttermilk
• 2/3 cup raisins
• 1 T. butter, melted
• 1/4 tsp. cinnamon

Preparation -
Generously spray an 8" or 9" round cake pan with non-stick cooking spray; set aside. In a mixing bowl, combine the flour, baking soda, baking powder, 3 tablespoons of the sugar, salt, and caraway seeds(if using). Cut the shortening into the flour mixture with a pastry blender until coarse crumbs are formed. Make a well in the center. Add the buttermilk and mix until well blended. Stir in the raisins. Turn onto a lightly floured board and knead lightly. Place the dough in the prepared cake pan. Flatten lightly, then cut a cross, about 1/2" to 1" deep, into the top of the dough with a sharp knife. Brush the surface with the melted butter. Mix the cinnamon with the remaining 1 tablespoon sugar. Sprinkle the cinnamon/sugar mixture over the unbaked bread. Bake in a preheated oven at 375° for 35 to 40 minutes or until golden brown. Let cool slightly, cut into wedges and serve warm.