Preheat the oven to 350°F. Line three round 8-inch cake pans with parchment paper and grease the sides.
In a large bowl, sift in the dry ingredients and whisk to blend.
In a medium sized bowl, whisk together the wet ingredients. Pour them into the dry ingredients, and stir with a large spoon just until the dry ingredients are blended. Fold in the raisins, being careful not to over mix.
Pour the batter equally among the 3 pans and place in the middle rack of the oven. Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean (a couple of cooked crumbs is okay). Let cool for 20 minutes before turning out on a cooling rack. Frost as desired.
This cake can be made in a large bundt pan. Grease the pan well and dust lightly with flour before adding the batter. Bake for 60-70 minutes.