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Preheat oven to 425.
In a large bowl, sift together four, sugar, baking powder, baking soda, salt and caraway.
Grate or cut butter into flour until mixture is crumbly.
Add beaten eggs to the mixture.
Mix in raisins, currants and buttermilk and stir into a soft dough.
With floured hands, knead dough lightly and quickly into a ball. Shape dough into approx. a seven inch round and place in a nine inch pie tin.
Cut a deep cross into the dough, making it into quarters called 'farls'.
Bake at 375 degrees for about one hour. Half way through the baking cover with foil to prevent over browning. To test for doneness tap bottom of loaf; a hollow sound indicates the bread is ready. Let the bread stand an hour before cutting.