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Pre-heat the oven to 375°F (190°C). Butter a 5qt dutch oven, 10"round casserole dish, or a 10" cast iron skillet.
Whisk the buttermilk and eggs together. Set aside. In a large bowl, whisk the flour, sugar, baking soda, baking powder, and salt together.
Cut in the softened butter using a fork, pastry cutter, or clean fingers. Work until the butter is incorporated and the flour takes on a corn-meal like texture. Stir in the raisins and caraway seeds.
Pour in the buttermilk/egg mixture. Gently fold the dough together until all the flour is gone. Do not over mix.
Pour the dough onto a well floured surface. It is a very wet dough! Flour your hands and the top of the dough. Work the dough into a ball. You may need to keep adding flour.
Once round, lightly knead for about 30 seconds.
Place into your prepared baking dish.
Using a very sharp knife or bread lame, score the top of the bread with an X or cross shape.
Bake with the lid off for 45-60 minutes, or until golden brown and knife-clean.
Remove from oven and let cool for 10 minutes. Remove from the dutch oven and cool on a wired rack.
Serve warm with butter and jam!