This recipe came from Stirring Performances, a cookbook from the Juniour League of Winston Salem, NC. I have been making it for about 20 years, and have taken it to many holiday events, with many request for the recipe. It is easy and delicious!! Great with coffee.
1. Preheat oven to 350. Grease and flour Bundt pan.
2. Cream butter until light and fluffy, add sugar gradually, and continue to cream.
3. blend in vanilla; add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, salt and cinnamon. Add nuts and raisins, coat well.
5. Add dry ingredients and sour cream alternately. Blend well.
6. Turn in to Bundt pan and sprinkle with cinamon sugar.
7. Bake for 1 hour.
8. Leave in pan for 1 hour before turning out. Turn out and sprinkle with more cinnamon sugar. Serve
9. Just a note: I have only added the golden raisins once, and I prefer to leave them out.
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