Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of white sugar and <quantity>75<unit>g</unit></quantity> of brown sugar to the bowl of a stand mixer, fixed with a paddle attachment

Add <quantity>175<unit>g</unit></quantity> of softened butter and mix on medium speed until fully incorporated. Periodically scrape down the sides of the bowl to ensure all ingredients are incorporated

Add <quantity>1</quantity> egg and mix on medium-high speed to incorporate

Combine <quantity>250<unit>g</unit></quantity> of all-purpose flour and <quantity>1<unit>tsp</unit></quantity> of baking soda and add to the mixer. Mix on medium-low speed until completely combined

Add <quantity>2<unit>tsp</unit></quantity> of cinnamon powder

Add <quantity>2<unit>tsp</unit></quantity> of ginger powder

Add <quantity>1<unit>tsp</unit></quantity> of allspice powder, <quantity>1<unit>tsp</unit></quantity> of cardamom powder, and <quantity>1<unit>tsp</unit></quantity> of clove powder

Set the mixer to medium-low speed. Slowly stream in <quantity>250<unit>ml</unit></quantity> of whole milk, along the outer edge of the bowl, until the batter is smooth

Add <quantity>160<unit>g</unit></quantity> of raisins and mix on medium speed just until combined

Line a bread pan with parchment paper and pour in the batter. Evenly spread the batter against the edges

Bake for 45m until golden brown. Check for doneness with a tester or a knife. The tester should come out clean when the cake is ready

Let the cake cool for 30m to finish cooking before removing it from the pan. The spice cake is ready

Enjoy it with your favorite jam and share it for the holidays!