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Spiced Raisin Pound Cake

1 c. butter or margarine
1 c. sugar
2 eggs, room temperature
2-1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cardamom
1/2 tsp. nutmeg
1 c. muscat raisins or regular dark raisins
1 c. buttermilk

Use your most attractive tube-type cake pan for this old-fashioned delicious cake. Cardamom, nutmeg and raisins give the cake its character. To further enhance the flavors, you may coat the greased mold with ground almonds or filberts. For 1 (8 to 10 inch) ring cake you will need: TIPS: For variation, add 1 tablespoon grated orange rind instead of cardamom and nutmeg to the cake. Or, if desired, substitute chopped dates for the raisins. Cream butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking soda, baking powder, cardamom and nutmeg. Sprinkle 1 tablespoon of the flour mixture over the raisins, mixing well; set aside. Add flour mixture alternately with buttermilk to butter and sugar mixture. Beat until fluffy. Stir in raisins and mix until evenly blended. Turn into a 6-cup capacity well-greased tube cake pan, 8 to 10 inches in diameter.

Bake at 350 degrees for 55 to 60 minutes or until the center of the cake tests done. Good served with: Coffee for dessert. Top with spiced whipped cream, if desired, made by combining 1 cup whipped cream with 2 tablespoons powdered sugar and 1 teaspoon cinnamon. .