FLOUR MIXTURE:

3 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
6 oz. butter
2 tsp. vanilla
1 1/2 c. sugar
3 eggs
2 c. sour cream

NUT FILLING:

3/4 c. brown sugar, packed
1 tbsp. cinnamon
1 tbsp. unsweetened cocoa powder
3 tbsp. raisins, chopped
1 c. nuts

Set aside the nut filling and the flour mixture. Cream the butter, vanilla, and sugar. Add the eggs one at a time. Alternately add the sour cream with the flour mixture, beating until just smooth, after each addition. Butter a 10 inch Bundt or tube pan. Spoon a little batter into the bottom. If you put small spoonfuls all over the bottom, it will be easier to spread. Alternate batter with nut filling, 4 layers batter and 3 layers of nut filling. Bake at 375 degrees for 50 to 60 minutes. Bake until toothpick comes out clean. Let cool for 3 minutes in the pan, then turn out. Cover with glaze while still hot.