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3/4 c. butter, room temperature
1 c. sugar
2 eggs
2 1/4 c. all-purpose flour
3 1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. milk
3/4 c. golden raisins
1/2 c. chopped walnuts, pecans or almonds
1 tbsp. grated lemon peel

Preheat oven to 350 degrees (175C). Grease and flour a 9-cup bundt pan. In a medium bowl, beat butter, sugar and eggs until creamy. Blend flour, baking powder, cinnamon and salt; stir into sugar mixture alternately with milk, starting with flour mixture and ending with milk. fold in raisins, nuts and lemon peel. Pour batter into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted 2 inches from edge of pan comes out clean. Let stand in pan on a wire rack 15 to 20 minutes. Remove from pan; cool on wire rack. Makes 1 cake
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