Bars Bakes Beauty

Directions

1. Preheat oven to 350 degrees. Spray a 9×3 inch round cake pan with baking spray and line with parchment paper.
2. Sift the dry ingredients in a bowl and set aside. Combine the milk and vanilla in a separate bowl and set aside.
3. Using a stand mixer, beat the butter on medium speed until creamy. Add the brown sugar and granulated sugar and beat until pale and fluffy. Slowly drizzle in the eggs, beating each addition until incorporated.
4. Reduce the speed to medium-low and alternate the dry ingredients with the milk in 3 additions, ending with the dry. Beat only until just combined. Fold in the raisins by hand.
5. Pour the batter into the pan and smooth the top. Bake until the cake is brown and puffed and a skewer inserted into the center comes out clean, 35-40 minutes
6. Let cool completely on a wire rack. Run a knife around the edge of the pan if necessary and invert the cake onto the rack. Peel off the parchment paper and turn the cake right side up.
7. In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring constantly, and cook for about 3 minutes to make a glaze. Do not overcook or your sauce will harden on your cake and be difficult to slice through (still delicious). Pour glaze over cake and spread with a small offset spatula to smooth.