1 cup butter
2 cups sugar
1/2 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup course chopped pecans
1/2 cup golden raisins
1 cup sour cream
Cinnamon Sugar (3 tablespoons white sugar mixed with 1 teaspoon ground cinnamon)
Preheat oven to 350F. Lightly grease and flour a Bundt or tube pan.
Cream butter and sugar until fluffy and sugar has completely dissolved. Add the vanila and continue beating until combined. Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add nuts and raisins to flour and stir to coat well.
Fold flour and sour cream into egg mixture alternately, a little at a time, starting with flour. The batter will look like whipped cream tinged with honey.
Pour into prepared pan and sprinkle top with 1-1 1/2 teaspoons cinnamon sugar.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cake sit for one hour before removing from pan.
To remove cake, loosen edges and turn out upside down on a rack to continue cooling. Served as is or with a dollop of whipped cream or drizzle with caramel or chcolate sauce.