Sift together in a large bowl: 2 cups sifted all-purpose flour,double-acting baking powder, baking soda, salt and sugar.
Cut into the flour with a pastry blender, until the mixture has the consistency of coarse cornmeal: 1/4 cup chilled shortening.
Stir in 1 cup raisins or currants, caraway seeds and mix together with beaten egg. Add buttermilk.
Add to dry ingredients and stir well. Knead briefly and place in a greased 8-inch round pan. Press down so dough will fill the pan. Cut a bold cross over the top and sides so the bread will not crack in baking. Brush the top with milk.
Bake 35 to 40 minutes. Serve hot with butter if desired.