Soak the raisins in the warm water for 15mins. Drain the water and take the raisins in a bowl. Reserve 2 tbsp of raisins and sprinkle 2 tbsp of all-purpose flour over remaining raisins and toss them and keep aside. Also, keep aside the water which can be used for the cake.
Take butter in a mixing bowl and whisk it until soft.
Add a cup of sugar and beat until the sugar melts, becomes soft and creamy.
Now add vanilla extract and beat for a minute.
Measure 2 cups of all-purpose flour, add it to the mixture and mix well. Prefer to mix with a spatula but cut and fold method.
Add a tbsp of baking powder. Beat it for a minute or two.
Take 1/2 or 2/3rd cup of the earlier soaked raisin water to get the desired consistency. You can also add milk instead of water. If you like to add eggs, add 2 eggs. Beat for 2 more minutes.
Add the raisins that are tossed with flour and mix well with a spatula.
Take the cake pan, grease it with butter, and put the parchment paper.
Transfer the cake batter into the cake pan and level the batter by patting it twice.
Sprinkle the earlier reserved raisins on the top.
Meanwhile pre-heat the oven to 320 degrees Fahrenheit. Put the cake pan in the oven, bake the cake for 50-60 minutes, or until baked. Baking time varies from oven to oven. For me, it took exactly 55 mins. So after 45 mins, insert a toothpick, if the toothpick comes out clean then the cake is baked perfectly. So adjust the timings as per the oven settings.
When the cake is baked, take off from the oven and let the cake cool down completely.
Enjoy the raisin cake with a cup of tea or coffee.