1 c. (2 sticks) butter
3 c. sugar
4 eggs.
5 c. all-purpose flour
5 tsp. baking powder
1 tsp. vanilla
1 c. milk
1/2 tsp. salt
1 c. nuts, ground fine
2 c. floured raisins

Cream butter and sugar in large bowl. Add one of the eggs if too dry. Measure flour, adding 1 teaspoon baking powder to each cup of flour. Put vanilla in the milk. Put salt into 1 cup of the flour. Alternate dry and wet ingredients, adding the nuts and raisins last.

Pour ingredients into greased angel food pan and bake at 325°F for about 1 1/2 hours or when cake tests done.

Note: To flour raisins, put them in a small paper bag with 2 to 3 tablespoons flour and shake.

Submitted by: Lisa Whitaker