Cut a disk of greaseproof paper at the size of the cake tin and place it in the bottom of the tin; butter it. Wash and cut 2 oranges into thin slices and line the tin with those slices (overlap each other); spread them with 3 tablespoons of sugar. Take the zests of the left orange and press it for juice.
Work together the soft butter and sugar to obtain a smooth mixture. Add the egg yolks and the eggs (mix), the orange zest and juice (mix), the flour and baking powder (mix), the milk (mix), then the raisins (mix).
Pour the preparation in the tin and bake in pre-heated oven for 1 hour at 325°F.
Take the cake out from tin (leave it upside down) and remove the greaseproof paper. If you like very sweet cakes, you can spread some sugar cane syrup so that the cake will "shine".