Sift dry ingredients into a bowl. Add raisins and caraway seeds. Beat eggs in a 2 cup measuring cup and add buttermilk to equal the two cups. Make a well in the center and pour in milk and egg mixture. Mix with spoon. Batter will be doughy. Turn out onto floured board and knead a couple of times. Place in a greased 8 or 10 inch pan or skillet (preferrably cast iron) and shape into round bread. Make a cross with a knife across the top of the dough to prevent the bread from spliting as it bakes. Sprinkle with sugar and cinnamon. Bake at 350 degrees for 60 minutes until golden brown. Remove from pan, place on cooling rack and cover with a cloth. Let cool completely on the rack before cutting.