Raisin Bundt Cake
In a saucepan, heat the milk slightly, pour into a bowl, add the yeast and stir to dissolve. Stir in half of the flour. Cover and let rise in a warm place until doubled in bulk.
Separate the eggs. Beat the egg whites until stiff. In a separate bowl, beat the butter with the sugar until light and fluffy. Add the yolks one at a time, beating well after each addition.
Preheat the oven to 190°C (approximately 375°F). Butter a bundt pan and dust with breadcrumbs.
Beat the flour mixture into the egg yolk mixture and stir in the remaining flour. Fold in the egg whites and raisins. Pour the batter into the pan and bake until golden brown and a toothpick inserted near the center of the cake comes out clean, about 50 minutes.
Remove from the oven, run a thin metal spatula around the sides and center of the pan and invert onto a wire rack to cool completely. Serve dusted with powdered sugar.