Preheat oven to 375°F (190°C). Lightly grease a regular loaf pan or two mini loaf pans with some butter.

Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.

Use an electronic beater to mix butter and sugar until well combined or pale yellow in color, about 5 minutes. (Note: sugar has not dissolved yet).

Add in the first egg. Beat well after each addition of egg, about 1-2 minutes or until creamy,. Scrape down the sides for even mixing.

Add in the vanilla extract and mix well. Fold in the flour into the mixture and mix well. Add in the milk and fold in the raisins. Save some raisins for the top. Mix well.

Pour the batter into the greased baking pan. Shake lightly to distribute the cake batter evenly. Add the remaining raisins to the top.

Bake until golden brown or until a cake tester inserted into the middle of the cake comes out clean, about 40-50 minutes. Remove it from the oven and let cool on wire rack for another 5 minutes. Serve warm.