Instructions: Mix oil, butter, granulated sugar, brown sugar and eggs in bowl. Stir in buttermilk, then all-purpose flour, whole-wheat flour, salt, baking soda and baking powder. Gently fold in caraway seeds and raisins or berries. Dust in a bit of flour. Or simply dust top with flour.

Spoon dough into 9-inch cast iron pot or 9-inch springform pan lined with parchment paper. Make a cross by using fingertips to indent. Place on 2 baking sheets stacked together. Bake at 375 degrees until cake is set and springs back when touched with fingertips, 40 to 45 minutes. Remove from oven. Cool in pan.

This recipe yields 10 to 12 servings.

Comments: Imagine the great countrified, simple taste of a traditional soda bread - in a cake. Its wonderful fresh and keeps well but still takes nicely to being toasted. A blue ribbon winner that was born in my test kitchen and is a personal favorite.

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