Preheat oven to 350°. Lightly grease a 9-inch round cast iron skillet or 9-inch round baking pan.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds.
In a medium bowl, buttermilk and sour cream and melted butter. Blend in eggs.
Fold the flour mixture into the liquid mixture, mixing just until well combined. Knead dough in bowl about 10 to 15 strokes. Dough will be very sticky. Mound the dough in the prepared skillet or pan using a spatula or wooden spoon. (Don’t use a mixture for this – it will bake up too heavy.)
In a small bowl, combine 2 Tbls. melted butter with 2 Tbls. buttermilk; brush the mounded dough/loaf with this mixture. Use a sharp, wet knife to cut an ‘X’ into the top of the loaf.
Allow dough to rest in the pan for about 20 minutes before putting into oven. (This step is optional, but the “rest” time will give you a lighter loaf in the end.)
Bake preheated oven for 60 to 75 minutes. You can brush the loaf with the buttermilk/butter mixture once or twice during baking if you wish. Test loaf for doneness by inserting a toothpick in the center – it should come out clean.
Let cool and turn bread onto a wire rack.