1 c. butter-flavored butter
1 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
2 tsp. vanilla extract
4 eggs
2 1/4 all-purpose flour
2 tsp. baking powder
1 1/2 c. chopped seedless raisins
Powdered sugar

Cream butter and cream cheese together until light and fluffy. Add sugar and beat until smooth. Stir in vanilla and add eggs, 1 at a time, beating after each addition. Combine flour and baking powder; blend into creamed mixture. Fold in raisins. Spread batter in well-greased and floured 10 inch fluted tube pan. Bake at 300 degrees for 1 hour. Cake should be pale; do not overbake. Let cool in pan for 10 minutes, then gently shake to loosen. Invert on wire rack. Place cooled cake on cake dish and sprinkle with powdered sugar.

Yields: 16 servings.