I remembered my grandmother making this when I was a kid, so I searched for a recipe and this is the one I used, and it's perfect. I would suggest omitting the raisins, they seem to compete with the natural flavor of the cake. Frosting isn't really needed either, again I like to let the flavor stand on it's own. I omitted the salt and used whole wheat pastry flour plus one tsp baking powder in place of self rising flour. I also substituted egg replacer for the egg and replaced the butter with half canola oil/half soymilk. It comes out just moist enough and has a really unique flavor. I only had to bake it for 50 minutes.
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I remembered my grandmother making this when I was a kid, so I searched for a recipe and this...