This sweet traditional Irish quick bread, made with buttermilk and loaded with raisins, is baked in a large cast-iron skillet.

Irish Pan Bread

5 cups all-purpose flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tablespoons butter
2 1/2 cups buttermilk
1 large egg, slightly beaten
2 1/2 cups seedless raisins
3 tablespoons caraway seeds
1 tablespoon granulated sugar
1 tablespoon buttermilk

1. Preheat oven to 350°F (175°C). Generously grease a 12-inch cast-iron skillet; set aside.
2. In a large mixing bowl, combine flour, 1 cup sugar, baking powder, baking soda and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
3. Add 2 1/2 cups buttermilk and egg to crumb mixture. Lightly stir in raisins and caraway seeds, blending only until moistened. Turn batter into prepared skillet.
4. Bake at for 1 hour or until tested done and browned. Remove from oven. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon buttermilk to form a crust as bread cools. Cool on wire rack.

Makes 1 large round loaf.