Irish Soda Bread

This bread is jam-packed with raisins!

Ingredients:
4 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
2 Tbs. whole caraway seeds (optional)
4 Tbs. unsalted butter
2 cups gold or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 tsp. baking soda
1 large egg yolk
1 Tbs. heavy cream

~ Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside. In large bowl, whisk together the flour, sugar, salt, baking powder, and caraway seeds until well combined.
Using a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour mixture, and stir until all the liquid is absorbed and the mixture holds together (make sure it is well mixed). Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a sharp knife, make an X-shaped slash about 1/2 inch deep in the top of the loaf. Bake, rotating halfway through baking, until it is deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.