Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine 1 3/4 cups flour, soda, and spices; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Dredge raisins in remaining flour, and fold into batter. Spoon batter into a well-greased 1 1/2-quart steamed pudding mold, and cover tightly with lid.
Place mold on rack in a large stockpot with enough boiling water to come halfway up sides of mold. Cover stock pot; bring water to a boil. Reduce heat, and let simmer 3 hours. Remove mold from water, and cool slightly. Loosen pudding from sides of mold. Unmold onto a serving plate. Slice pudding and serve warm with Wine Sauce.