Spread oil into the 6 ft tin pack and then spread the foil paper.
Spread the Plain flour and salt into a bowl and spread the margarine to make the mixture color same as bread piece.
Mix the brown sugar with the raisin. Beat the eggs and mix into the mixture.
Add coffee milk to knead it well.
Add this into the tin and cook from 1 hour 20 minutes to 1 hour 30 minutes.
Place it to cool.
This cake can be freeze. It can be kept into the refrigerator for 2 months.
Cool for 4 or 5 hours, incase of the unavailability of seedless raisin use mashed dried dates.
Those are available in the closed packs.