Soak raisin in a warm water for 30 minutes, drain and well dry from extra water, set aside.

Grease cake mold with butter, then dust with about 1 tablespoon of flour, set a side.

Take the only orange peel zest of two orange fruits, then squeeze to have 3/4 cup of fresh orange juice.

In a large bowl cream butter with sugar, add eggs one at a time with vanilla extract and salt, whisk until a smooth batter.

In another bowl, sif flour with baking powder and baking soda.

To the dry ingredients add the orange zest, mix to flavour the flour.

Add the dry ingredients with orange juice into two phases to the eggs batter.

Whisk until smooth cake batter.

To the raisin add ½ tablepoon of flour, toss the raisin with flour.

Add raisin to the cake batter, and give a quick mix to distribute in the mixture.

Pour the cake mixture in a prepared cake mold.

In a preheated oven, Bake at 180°C / 365F for 45 minutes.

When out of oven, allow to cool on wire rack.

Decorate with confectioner sugar.