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In a large bowl, mix the flour, sugar, salt, cream of tartar, and baking powder. Add the caraway seeds and raisins. Make a hole in the center and add the egg and milk (save 2 teaspoons of milk for later). Work either by hand or with dough hooks.
Grease and flour an 8-inch round cake tin. Place the round dough in the tin in a mound-like way. With a knife, score the bread into quarters and pat with the remaining milk.
Bake in a 325-degree oven for 1 hour until slightly browned and a knife comes out clean. Cool on a rack and serve with butter.
Serves: 12 to 16
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