1. Heat oven to 350 degrees. Soak raisins in very hot water for 15 minutes.
2. Meanwhile, whisk flour, sugar, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add butter and, using your hands or a pastry cutter, rub or cut into the flour mixture until it resembles coarse crumbs. Drain raisins and pat dry.
3. Make a well in the center of the bowl, add raisins, buttermilk, and egg and stir until the dough just begins to come together. Turn out onto a lightly floured surface and knead briefly to incorporate any loose bits of flour.
4. Form dough into a round loaf about 8" wide and transfer to a greased cast-iron skillet. Using a sharp knife, cut a 1/2"-deep cross into the top of the loaf and bake until golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes, rotating halfway through.
5. Transfer skillet to a wire rack and let cool for 5 minutes. Remove loaf from pan and continue to cool for another 30 minutes before slicing.
Source: Hannaford fresh Magazine, March - April 2016