Sift flour, measure, and resift with sugar, salt and spices into mixing bowl.
Add 5 tablespoons of the butter and cut in with pastry blender or two knives until mixture is uniformly crumbly.
Take out 1/2 cup of the crumbly mixture and work the remaining tablespoon of butter into it.
Set aside for topping.
To remainder of flour-butter mixture add raisins; then stir soda into buttermilk, mix with beaten egg and add.
Stir just enough to blend.
Spread in an 8-inch cake pan, bottom lined with thin, plain paper, and sprinkle with reserved crumb mixture.
Bake in a moderate oven (375° F.) for 25 minutes.
Cool in pan 5 minutes on cake rack.
Cut in pie shape pieces and serve warm.