May the luck of the Irish be with you all year long.
4 cups flour
3/4 cup sugar + tablespoon for topping
1 teaspoon salt + 1/2 teaspoon for topping
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter at room temperature
1 1/2 cup raisins
2 tablespoons caraway seeds + 1/2 teaspoon for topping
1 1/2 cups buttermilk, at room temperature
3 eggs at room temperature
Preheat oven to 350 degrees F. Grease a 9-inch cake pan.
Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins and caraway seeds. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan. Sprinkle sugar, caraway seeds, and salt on top.
Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.
I adapted this recipe.