Activate yeast – In a small bowl, mix warm milk, sugar, and yeast. Let it sit 5–10 minutes until foamy.
Make dough – In a large bowl, mix flour and salt. Add the yeast mixture and eggs. Beat until smooth.
Add butter – Gradually mix in softened butter until dough is elastic and sticky.
Fold in raisins – If using, stir in raisins.
First rise – Cover and let dough rise for 1–1.5 hours, until doubled in size.
Shape and second rise – Place dough into a greased bundt pan (or small molds). Let rise another 30–40 minutes.
Bake – Bake at 350°F (175°C) for 25–30 minutes, until golden brown. Tap lightly—if it sounds hollow, it’s done.
Make syrup – In a saucepan, heat water and sugar until dissolved. Remove from heat and stir in rum and orange zest.
Soak cake – Place warm cake on a deep plate. Slowly pour syrup over it, letting it absorb.
Serve – Top with whipped cream or crème pâtissière and fresh fruit.
