Instructions: Have all ingredients at room temperature. Place the raisins and 1/4 cup of the milk in a small bowl; let soak for 15 minutes.

Adjust rack in lower third of oven; preheat oven to 350 degrees. Grease and flour an 8 inch square cake pan; set aside.

Sift the flour, sugar, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Add the butter, the remaining 3/4 cup milk and the raisins and any remaining soaking milk. Using an electric mixer on low speed, stir for 1 minute, until well blended. Add the eggs and egg yolk and beat for 1 minute, until the mixture is creamy smooth. Stir in the orange zest. Spoon the batter into the pan, spreading it evenly.

Bake for about 35 minutes, until the cake springs back when lightly touched in the center and its just beginning to pull away from the sides of the pan.

Place the pan on a wire rack and let cool to room temperature before serving.

Serves 8 to 12, depending on how the cake is cut.

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