Yield: 12 to 16 servings.
½ pound (2 sticks) margarine or butter
2 cups sugar
½ teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 cup pecans, chopped
½ cup golden raisins
1 cup sour cream
Cinnamon sugar
Cream margarine or butter until light and fluffy. Gradually add sugar, and continue to cream. Blend in vanilla. Add eggs, one at a time, beating well after each addition. In another bowl, sift together flour, baking powder, salt, and cinnamon. Add pecans and raisins, and coat well. Alternating between dry ingredients and sour cream, add both to creamed mixture. Blend well. Turn into a greased and floured Bundt or 10-inch tube pan. Sprinkle with cinnamon sugar. Bake at 350° for approximately 1 hour. Leave in pan at least 1 hour before turning out. Turn out, and sprinkle with cinnamon sugar.
print it
In the latest episode of Away Message, we find out how a quiet place in the foothills went crazy for the Mountains-to-Sea Trail.
This year, we’ll wave flags in Wilmington and Waynesville, fire up the grill in Fayetteville and Fuquay-Varina. Most of all, we’ll reflect on the earliest days of our country and the true meaning of Independence Day.
Blackberry cobbler, peach ice cream, spiked blueberry lemonade, and tacos with watermelon pico de gallo: These fresh fruit recipes are fit for a Fourth of July feast — and all summer long.
Find out what an award-winning photographer and an expert guide have to say about chasing North Carolina’s stunning cascades — and how to snap frame-worthy photos of your favorite falls.
