Unsalted butter and unbleached all-purpose flour or baking spray for the tube pan
3 cups unbleached all-purpose flour, plus 2 tablespoons
3 teaspoons baking powder
1 cup (1/2 pound) unsalted butter, at room temperature
1 1/2 cups superfine sugar
4 eggs, beaten
1 tablespoon grated lemon zest
confectioner’s sugar, to dust on top of cake
Thoroughly butter the bottom and sides of a tube cake pan then coat the sides of the pan with flour, shaking out the excess or spray the sides of the pan with a baking spray.
Make the cake: In a saucepan add raisins and water until the raisins are just covered and bring to a boil. Strain raisins, discarding liquid and cool in a bowl. After raisins have cooled, add 2 tablespoons of flour to coat the raisins. Preheat oven to 350 degrees F. Sift the flour, baking powder and salt into a bowl. Set aside. In an electric mixer, cream the butter until smooth. Add the sugar gradually, beating until well blended. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon and orange zest. Alternately, add the flour and milk , then the raisins. Pour batter into the greased tube pan. Place on a baking sheet and bake cake for 1 hour and 15 minutes or until a tester comes out of the cake clean. Place tube on baking rack until cool. Use a knife to loosen sides and remove outer rim. Loosen cake around the tube. Take a sheet of parchment paper slightly larger then the cake and cut a hole in the middle to place tube through. Flip cake over into the parchment paper carefully. Place on top of cake stand. Put the confectioner’s sugar in a sieve and dust the surface of the cake lightly with it. Serve.