Irish Soda Bread with Raisins

Preheat oven to 425 degrees F.

Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.

Combine flour, currants, raisins, caraway seeds, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should be sticky and a little shaggy.

Transfer the dough to the prepared pan, using a spatula to spread it evenly. It's OK if it doesn't reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.

Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.