Old-Fashioned Raisin Cake

In a large bowl, pour boiling water over 320 g of washed raisins and let them soak for 15 minutes to soften. Meanwhile, sift 320 g of flour, 1 tsp of baking powder and ½ tsp of salt into another bowl and mix thoroughly.

Drain the raisins in a sieve, then add them to the flour mixture. Mix to coat the raisins evenly.

In a deep bowl, beat 220 g of softened butter for 5–7 minutes until creamy and smooth. Gradually add 220 g of sugar while beating, and continue for another 5–7 minutes until the mixture is light, fluffy and increased in volume.

In a separate bowl, lightly beat 4 room-temperature eggs with 1 tsp of vanilla extract until smooth. Gradually add the egg mixture to the butter mixture, beating continuously. The mixture should become fluffy.

Continue beating until well combined. Then add the flour and raisins and fold gently with a spatula until just incorporated.

Grease the baking pan with vegetable oil and line it with parchment paper. Transfer the batter into the pan and smooth the surface.

Bake in a preheated oven at 180°C (350°F) for 55–60 minutes, until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely. Dust the top evenly with powdered sugar through a fine sieve.