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

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