Place at room temperature and gently dissolve the softened butter, then whisk in the sugar. Whip until sugar is almost melted, then add eggs one at a time and stir thoroughly each time.

When the dough is smooth, add 1/2 of the powder on the sieve and mix it with a rubber spatula,

Add milk and mix evenly. Add the remaining powder and mix it as if cutting it with a rubber spatula, then lightly mix the raisins soaked in rum and mix lightly.

Place the dough in a parchment-plated pound mold, hollow in the middle, and pan to lift the dough to both edges. Then, draw the center deeply with a rubber spatula.

Like this~H Put it in a preheated oven at 170 and bake it for about 45 minutes. You can cover the top with foil if it gets too much color while baking.

Remove from mold the golden brown pound cake and let cool on a rack. If you keep the pound cake sealed when there is some heat left, and eat it a day later, you can taste it.