2 cup all purpose flour
1 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 cup plus 1 tbsp buttermilk
2/3 cup margarine
2 eggs
1/2 cup raisins (optional)
1 cup chopped nuts
Grease and lightly flour the bottom only of a 13×9″ pan.
In a large bowl blend all the cake ingredients at a low speed until moistened, about three minutes at medium speed. Pour batter into prepared pan.
Topping:
1/2 cup brown sugar
1 cup chopped nuts
1 tsp nutmeg
1 tsp cinnamon
1/4 cup melted maragrine
In a small bowl blend the topping ingredients and sprinkle over the batter. Cover and refrigerate overnight. Heat oven 350 degrees and bake for 30-35 minutes or until golden brown. Serve warm.
Recipe by Doris Jean Ferguson