Cream Cheese Raisin Cake

Bake at 325° for 1 hour and 10 minutes in 9-inch Bundt pan. Cream butter or oleo with cream cheese until light and fluffy. Gradually beat in sugar until dissolved.

Beat in vanilla, add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder and salt and blend into creamed mixture.

When batter is silky in appearance, fold in raisins. Bake in slow oven until cake tester comes out clean.

Allow cake to stand in pan 10 minutes before turning out.

This is a rich, moist pound cake that keeps well.