Heat oven to 350 degrees F. Grease 9-inch-round cast-iron skillet or baking pan.
Combine 4 cups flour, raisins, sugar, caraway seeds, baking powder, baking soda and salt in large bowl. Blend eggs, buttermilk and sour cream in small bowl. Stir into flour mixture just until flour is moistened.
Knead dough in bowl, about 10 strokes; dough will be very sticky. Shape into ball; place in skillet. Cut 4-inch X, 3/4 inch deep, across top of dough. Sprinkle with remaining tablespoon flour.
Bake in 350 degree F oven 65 to 75 minutes or until wooden pick inserted in center tests clean. Cool in skillet 10 minutes. Turn bread out onto wire rack to cool completely. Makes 20 wedge-shaped slices.