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1
The day before making the cake, place raisins in a small bowl with the rum and let it steep overnight covered.
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2
Sift flour, baking powder, and salt together in a medium bowl. Sift confectioners' sugar. Have ready a 8-x 3-inch, grease bottom and sides of pan, line bottom of pan with parchment paper, and grease the paper again. Preheat oven to 350 degree F.
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3
Place egg yolks and sugar in a bowl of a standing mixer, beat with wire whisk until it turns pale in color, about 2 minutes, scraping sides frequently. Add vanilla extract and canola oil, beat again for about 1 minute.
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4
In a clean bowl with wire whisk, beat the egg whites with cream of tartar until frothy. Pour confectioners' sugar gradually, scrape sides if needed. Beat with high speed until the mixture reaches soft peak. Take a cupful of egg white mixture to the bowl of egg yolks mixture, stir until combined. Add this mixture to the egg whites and using folding technique, fold these two together until halfway combined. Sift flour mixture on top of the bowl and fold again until the flour disappears. Lastly, add the macerated raisins and fold until well combined.
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5
Pour into the pan, tap the pan lightly on the counter and bake on the center rack about 40 to 45 minutes. The top of cake should be brown and spring back when touched. When it's done, immediately invert the pan onto a plate lined with parchment paper. Peel off the parchment paper from the bottom of cake and invert again onto a cooling rack lined with parchment paper. Let it cool completely before cutting. Sprinkle with confectioners' sugar if desired.
