1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1 tsp caraway seeds
3 T butter, cold and chopped
1/2 c dried currants
1/2 c golden raisins
1/2 tsp orange zest
1 tsp orange juice
1 1/8 c buttermilk
1 large egg, plus 1 egg yolk (divided use)
1/2 tsp baking soda
1 tsp cream
Sift dry ingredients together in a bowl. In another bowl, toss the currants and raisins with the orange juice and zest. Allow to soak.
Stir carraway seeds into dry ingredients. Fold chopped butter into dry ingredients.
Whisk the buttermilk, egg and baking soda together, then add to the bowl with the fruit.'
Stir the wet ingredients into the dry ingredients, mixing only until the dough is thoroughly combined. Do not over mix.Gently press the dough into a greased 8 inch diameter round pan.
whisk the egg yolk and cream together, and brush the top of the bread with this mixture.
Bake in a 325º oven until a toothpick comes out clean, about 90 minutes. Turn bread out of the pan immediately upon removing from the oven. allow to cool completely before serving.