1 cup (240 ml) buttermilk (or 1 scant cup whole milk plus 1 tablespoon white vinegar, allowed to stand 5 minutes)
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon ground cloves
2 cups (313 g) all-purpose flour
0.75 cup (110 g) raisins, seeded and cut in pieces
Instructions
1. Heat the oven to 350°F (175°C). Grease a deep 9-inch (23 cm) round cake pan or an 8x8-inch (20x20 cm) square pan.
2. In a large bowl, cream the butter until light and smooth, about 2 minutes. Add the sugar gradually, beating until the mixture is pale and fluffy, about 2 minutes more.
3. Stir in the molasses, then the buttermilk, then the raisins, mixing until combined. The batter will appear curdled at this stage; this is normal.
4. In a separate bowl, mix and sift together the baking soda, salt, cinnamon, cloves, and flour (technique: sifting aerates the flour and evenly distributes the leavening and spices).
5. Add the dry ingredients to the wet mixture and stir until just combined — no dry streaks should remain, but do not overmix.
6. Pour the batter into the prepared pan. Bake at 350°F (175°C) for 45–55 minutes, until a wooden skewer inserted in the center comes out clean, the top is firm and springs back when lightly pressed, and the cake has begun to pull away from the sides of the pan.
7. Cool in the pan on a wire rack for 15 minutes before turning out.
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