Preheat oven to 180 C / Gas 4. Grease a 23cm round cast iron frying pan or a 23cm round cake tin.
In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, bicarb, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and soured cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared frying pan or tin and pat down. Cut a 10x1cm deep slit in the top of the bread. Dust with reserved flour.
Bake in a preheated 180 C / Gas 4 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.