This Irish Soda Bread is a family favorite for St. Patrick's Day! It's incredibly moist and loaded with currants and golden raisins.
Preheat oven to 350 degrees. Generously spray a 9x2-inch deep pie plate with nonstick cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, mix together 4 1/4 cups flour, sugar, baking powder, baking soda, salt and caraway seeds. Add the butter and mix on low speed until coarse crumbs form.
In a small bowl, lightly whisk together the buttermilk and the egg. With the mixer on low, slowly add the buttermilk mixture to the flour mixture just until incorporated.
Toss the currants and raisins with the remaining 1/4 cup flour, and add to the dough. Dough will be sticky. Dump the dough onto a well-floured surface. Knead a few times and form into a round, domed loaf. Place into prepared pie plate. Using a sharp knife, cut a deep X in the top of the loaf. Bake until the loaf is cooked though and a tester inserted into the center of the loaf comes out clean, about 1 hour 15 minutes. Cool in the pie plate for 15 minutes, then move to wire rack to cool completely. Can be served warm with butter or at room temperature.