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
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
