Almond Butter Christmas Cake

Sift cake flour with baking powder and salt into a small bowl, then set aside.

Cream butter or shortening with sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.

Add unbeaten eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.

Stir in vanilla extract until combined.

Add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour mixture and stirring until just combined after each addition.

Fold in the finely chopped almonds and finely cut raisins until evenly distributed throughout the batter.

Pour the batter into a greased and floured 9-inch round cake pan or similar baking vessel.

Bake in a preheated 350°F oven for 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.