Irish Soda Bread

In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and caraway seed.

Cut butter into flour until crumbly.

Add beaten eggs to dry mixture.

Mix in raisins, currants and buttermilk and stir into a soft dough.

With floured hands, knead dough lightly and quickly into a ball.

Shape dough into approximately a seven-inch round and place in a nine-inch pie tin.

Cut a deep cross with a floured knife into the dough, marking it into quarters, called "farls".

(This helps with the rising, divides the bread easily and according to tradition, brings a blessing on the baking.)

Bake in a preheated oven at 375° for about one hour.

You may test for doneness by tapping your hand on the bottom of the loaf; if the sound is hollow, the bread is ready.

You may also test by inserting a skewer, which when removed dry, indicates doneness.

Let the bread stand almost an hour before serving.