Supreme Irish Soda Bread  (Sweet!)

I got this recipe from my Grandma Olive.  I have been informed that it is not in fact any kind of soda bread, but rather a quickbread.  Or possibly a cake.  In any case, it gives me an excuse to have delicious cake for breakfast and call it "bread".  I have made some modifications for ease, and for precision of baking.

Ingredients:
  2 beaten eggs
  3 teaspoons baking powder
  1/2 teaspoon baking soda
  1 cup sugar
  3 teaspoons butter
  1 cup raisins or currants
  1 cup sour milk (make this with regular milk and 1 teaspoon vinegar) or buttermilk
  3 cups regular flour

Directions:
  Preheat oven to 300 degrees.
  Grease and flour a loaf pan.
  Gently warm up the milk with the butter.  Break up the butter to help it melt.
  In a mixing bowl, mix the sugar, baking powder, and baking soda.  Add the raisins or currants, breaking up clumps as you mix.
  Beat the eggs.
  Mix in the milk and butter, then the eggs.
  Add the flour last, one cup at a time.  Use a big, strong mixing spoon, as the dough will be stiff toward the end.
  Mix thoroughly, as clumps of flour will be unpleasant in the bread.
  Pour and scrape into the loaf pan.
  Bake at 300 degrees for 1 hour and 40 minutes.  (Or until it reaches an internal temperature of 210 degrees, or until the thermometer probe comes out dry.)

  Served fresh, this bread is moist and needs no spread.  Any other time, a bit of butter on top pleases my palate.