skillet irish soda bread

Heat oven to 350°F. Grease a 10-inch ovenproof skillet and line with parchment paper. (Deb note: Mine came out a bit taller, as my cast-iron is 8-inches and deep.) If you don’t have a 10-inch ovenproof skillet, use a similarly sized cake pan or casserole dish.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, melt 2 tablespoons (28 grams) of butter in a microwave and let cool slightly, then whisk in eggs, followed by the buttermilk until combined. Add wet ingredients to dry and stir until just moistened; do not overmix. Stir in the raisins or currants and caraway seeds.Pour batter into prepared skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes on a wire rack before slicing.