This is a great coffee cake to have on hand or whip it up for a special morning or afternoon treat. It’s called Raisin Coffee Cake and the recipe came from my Basque grandmother…the recipe originated from Bilbao in the Basque Country.

The night before you are going to make this cake soak 2/3 cup of raisins in enough dark rum to cover them. Set on the counter until the next day when you are ready to begin cooking.
In a large bowl of an electric mixer, slightly beat 4 egg yolks that are at room temperature. Add in one cup of sugar, 2 tablespoons at a time until the mixture ribbons when you lift the beaters.
Now beat in one cup of softened or room temperature butter, 2 tablespoons at a time.

Sift 2 cups of flour, one tablespoon plus one teaspoon baking powder, and _ teaspoon of salt together. Now add these ingredients to the egg mixture alternately with 2/3 cup milk and one teaspoon vanilla.
Continue beating the batter until it is thick and smooth.
Now beat 4 large egg whites that are at room temperature until they form stiff peaks. Stir _ of the whites into the batter and fold in the rest gently but thoroughly.

Next drain the 2/3 cup of raisins that have been soaking in dark rum and dust them with flour and fold them into the batter. Pour the batter into a buttered bundt pan. Smooth out the batter and sprinkle with _ cup of sliced almonds. Bake in a 350 degree pre-heated oven for 35 minutes or until done.
Turn the cake over and sift one tablespoon powdered sugar over the top and serve it warm from the oven. It’s delicious.