Preheat the oven to 175 degrees.
Grease and flour a round cake pan in approximately 23 centimeter diameter.
Wash the pumpkin, remove seeds and inner fibers with a spoon.
Cut into small pieces and put to the boil in water until it is sufficiently soft.
Drain well and let cool. Discard peel.
Grind the pumpkin puree until smooth.
Mix the pumpkin puree well with milk.
Add butter and sugar.
Then add vanilla, pumpkin and milk mixture.
Gently Put the flour, salt, and baking powder in the mixture.
Finally, add the raisins with flour or flour in the mix.
Pour the batter into the prepared pan, Return to the oven (on the middle rack) and cook until browned, 35 up to 45 minutes, or until a toothpick may be pierced in the center comes out clean and.
Let cool to get something out of the pan.