Cream butter & sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel & vanilla. Mix raisins, nuts & 1/4 cup flour. Sift remaining dry ingredients. Alternately fold nuts & raisins and dry ingredients into creamed mixture. Spoon into a greased, paper- linde 10-inch tube pan. Bake in slow oven (at 300) about 1 hour and 50 minutes. Cool. Remove from pan. (I use small loaf pans.) Variation: For a sweeter, more moist cake, pour a syrup made from 1/4 cup orange juice, 1/4 cup lemon juice & 1/4 cup sugar over cake while it is still hot.

Helen Sizemore

Bald Knob, Ar

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,