Preheat oven to 375 degrees F. Spray two 8 or 9-inch cake pans with non-stick spray. Set aside.
Mix 1 Tablespoon sugar with 2 teaspoons cinnamon and set aside.
In a large bowl mix together the flour, baking powder, baking soda, salt, and the remaining sugar and cinnamon.
Cut in the Crisco with a pastry blender or your fingers until the mixture looks like small pebbles.
Pour milk over flour mixture and mix well with a spatula.
Add raisins and Caraway seeds stirring to incorporate.
Cut dough in half and shape each into a 5 inch round in the cake pans. Score an X a quarter inch deep on top of each loaf. Brush with melted butter and sprinkle with sugar and cinnamon mixture.
Bake at 375 degrees F for 35 - 45 minutes until golden. Cool on a baking rack and serve warm or room temperature.
Notes
Instead of buttermilk: To make 2 cups (500 mL) sour milk for baking, useĀ 2 Tablespoons (30 mL) white vinegar or lemon juice and enough milk to equal 2 cups in a measuring cup. Stir and let stand for 5 minutes before using.