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Prepare the Pan and Raisins: Preheat your oven to 170°C (340°F). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the two long sides for easy removal. In a small bowl, soak the raisins in warm water (or milk) for 15 minutes to plump them up. After soaking, drain them thoroughly and toss with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake during baking.
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Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar: In a large mixing bowl, using an electric mixer or a stand mixer with the paddle attachment, cream the softened butter and sugar together on medium-high speed until the mixture is light, pale, and fluffy (about 3-4 minutes).
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Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
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Combine Wet and Dry Mixtures: Reduce the mixer speed to low. Add the dry flour mixture to the wet ingredients in three parts, alternating with the milk or buttermilk in two parts. Begin and end with the flour mixture. Mix just until the last streaks of flour disappear; do not overmix.
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Fold in Raisins: Using a spatula, gently fold the flour-coated raisins into the batter until they are evenly distributed.
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Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
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Cool: Let the cake cool in the pan for 10 minutes. Then, using the parchment paper overhang, carefully lift the cake out and transfer it to a wire rack to cool completely.
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Serve: For a beautiful finish, dust the top lightly with powdered sugar before slicing and serving.
