Moroccan Pound Cake

• 2/3 c. oleo
• 1/2 c. vegetable shortening
• 2 c. granulated sugar
• 4 eggs
• 3 c. all-purpose flour
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk
• 1 tsp. vanilla
• 1/2 c. raisins
• 3/4 c. chopped unsalted mixed nuts
• 1 Tbsp. each cocoa and cinnamon

1. Cream margarine and granulated sugar until light.
2. Add eggs, one at a time, beating thoroughly after each.
3. Add sifted dry ingredients alternately with milk, beating until smooth.
4. Add vanilla, raisins and nuts.
5. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
6. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan.
7. Run a knife through batter to marbleize.
8. Bake at 350u0b0 about 1 hour and 15 minutes.
9. Let stand in pan 5 minutes, then turn out on rack; peel off paper.
10. Cool and sprinkle with powdered sugar.

oleo, vegetable shortening, sugar, eggs, allpurpose, baking powder, salt, milk, vanilla, raisins, nuts, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358138 (may not work)