Preparation time: Approximately 30 minutes

Rising time: Approximately 1-hour

Baking time: Approximately 35-40 minutes

Total time: Approximately 2 hours and 10 minutes

INGREDIENTS:

• 1/2 cup whole milk
• 1/2 cup unsalted butter, softened.
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/4 teaspoon salt
• 1/4 cup raisins
• 1/4 cup warm water
• Powdered sugar for dusting (optional)

INSTRUCTIONS:

1. Warm the milk in a small saucepan over low heat until it reaches room temperature.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, and then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, yeast, and salt.
5. Gradually stir the flour mixture into the butter mixture until a soft dough form.
6. Stir in the raisins.
7. Gradually add the warm water, stirring until the dough is smooth and elastic.
8. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for 1 hour, or until it doubles in size.
9. Preheat the oven to 350°F (180°C).
10. Grease a 9-inch (23cm) Bundt pan with butter.
11. Punch down the dough and transfer it to the prepared pan, smoothing it out evenly.
12. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.