2 c. butter (1 lb.)
2 c. sugar
6 eggs
1 tbsp. lemon juice
1 tsp. grated lemon peel
1 tbsp. vanilla
1 1/2 c. golden raisins
4 c. chopped pecans
3 c. sifted flour
1/4 tsp. salt
1 tsp. baking powder

Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel, and vanilla. Mix raisins, nuts and 1/4 cup flour. Sift remaining dry ingredients. Alternately fold nuts and raisins and dry ingredients into creamed mixture.

Spoon into a greased, paper-lined 10-inch tube pan; bake in slow oven (300 degrees) about 1 hour and 50 minutes. Cool, then remove from pan.