photograph by Matt Hulsman

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.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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