Italian-style Christmas cake. It’s light (not lumpy like yours). Let your raisins soak, and then get to it.
Into a bowl, whisk together:
Make a yeast mixture with:
Mix yeast, sugar, and water with a spoon. Cover and let sit 10 minutes. Then add to egg mixture and mix.
Knead for about 10 minutes—the dough should be soft and smooth. Put into a bowl, cover with a tea towel and a bath towel (to keep warm), and let rise until it doubles in size (approx. 2 hours). Once risen, pour onto counter and punch down (you might need a little sprinkle of flour).
Put into tall, round baking pans sprayed with Pam (large coffee cans work nicely). Again, let rise until dough doubles in size (approx. 1½ hours).
Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.