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1
Preheat the oven to 350F.
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2
Line a baking sheet with parchment paper; set aside.
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3
In a large bowl, whisk together the flour, sugar, caraway seeds, baking powder, and salt until well combined.
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4
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
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5
Fold in the raisins.
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6
In a bowl, whisk together the whole egg, buttermilk, and baking soda until combined.
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7
Pour egg mixture into the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together.
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8
With your hands, form dough into a round, domed loaf, about 8 inches in diameter.
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9
Gently lift dough from the bowl, and place on the prepared sheet.
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10
In a small bowl, lightly beat the egg yolk with the cream; brush over the loaf.
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11
With a sharp knife, cut a cross, about 3/4 inch deep, in the center of the top of the loaf.
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12
Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour 10 minutes.
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13
Transfer the bread to a wire rack to cool completely.
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14
Irish Soda Bread is best eaten the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 3 days.
