Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | White flour |
| 1 cup | Whole wheat flour |
| ¾ cup | Sugar |
| 1 tablespoon | Baking powder |
| 1½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1¾ cup | Buttermilk |
| ½ cup | Raisins |
| ½ cup | Currants |
| 4½ tablespoon | Unsalted butter |
| 2 \N | Eggs; beaten |
| 1 tablespoon | Caraway seed |
Preheat oven to 350 degrees. Butter a #8 skillet(10 x 3-¼), line bottom with wax paper and butter paper. Mix the dry ingredients and then add the raisins and currents and toss until they are coated with the flour mixture. Mix the buttermilk and eggs and then add 4 tablespoons of butter that has been melted. Mix the wet and dry ingredients only until just blended. Spoon into pan and dot with the remaining butter. Bake about 1 hour or until a tester comes out clean. Cut into wedges and serve warm.