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Preheat the oven to 375ºF. Lightly grease a cast-iron skillet or line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, caraway seeds, salt, and baking soda.
Add the butter and mix on low speed until the butter is mixed into the flour.
In a 2-cup measuring cup, whisk the egg and buttermilk together. With the mixer on low speed, slowly pour the buttermilk mixture into the flour mixture.
Add the raisins and mix until combined. The dough will be very wet and sticky.
Turn the dough out onto a well-floured surface. With well-floured hands, knead the dough a few times and shape it into a ball.
Place the dough on the prepared skillet or baking sheet. Use a sharp knife to lightly cut an X in the top of the bread.
Bake for 45 to 55 mins, until golden brown. If the top begins to get too brown during baking, tent it loosely with aluminum foil. If using a cast-iron skillet, begin checking the bread at 25 minutes.
Remove from oven and cool on a wire rack. Serve warm or at room temperature.