Grease and line a loaf pan with parchment paper. Preheat oven to 170°C (340°F). In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Mix in the dry ingredients alternately with milk, stirring gently until smooth. Toss the soaked and drained raisins in 1 tablespoon of flour to prevent sinking, then fold them into the batter. Spoon the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
For extra flavor, dust lightly with powdered sugar before serving.
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