2 1/4 c. flour
1 1/2 tsp. baking powder
8 oz. cream cheese, room temp.
1/2 lb. butter, room temp.
2 tsp. vanilla
2 tsp. fresh grated lemon peel
1 1/2 c. sugar
4 eggs
1/2 c. raisins, coarsely chopped
1/2 c. chopped walnuts
7 tbsp. poppyseeds

Butter a 3 quart bundt pan. Preheat oven to 325 degrees (or use 2 loaf pans). Beat cream cheese, butter, vanilla and lemon peel; add sugar 1/2 cup at a time; beat in eggs, 1 at a time. Stir in baking powder, then the raisins and walnuts. Mix about 1/3 of batter with the poppyseeds.

Drop plain and poppyseed batter alternately in large spoonfuls into pan. Draw a knife through to marbelize. Bake 1 hour to 1 hour and 20 minutes or until cake tester comes out clean. For best flavor, wrap cake in plastic and aluminum foil and refrigerate 1 to 2 weeks.