Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9 inch round cake pan.
In a mixing bowl, whisk together flour (reserving 1 tablespoon), sugar, baking powder, baking soda, and salt. Stir in raisins and caraway seeds.
In another bowl, whisk eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened.
Use wooden spoon to mix/knead dough in bowl about 10 to 12 strokes. Dough will be very sticky, similar to a loose cookie dough. Place the dough in the prepared skillet or pan and pat down. Cut a 4" x 3/4" inch deep slit in the top of the bread. Dust with reserved flour.
Bake in preheated oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.