Cherry Pound Cake - cooking recipe

Ingredients

1/2 lb. butter (no substitute)
1 lb. pkg. confectioners sugar, sifted
5 eggs, well beaten
1 tsp. vanilla
1 c. milk
3 c. sifted all-purpose flour
2 tsp. baking powder
1/2 c. coarsely chopped nuts
1 (3 or 6 oz.) bottle maraschino cherries, well drained
1 c. raisins
1 c. water
1/2 c. margarine or butter
1 c. sugar
1 slightly beaten egg
1 3/4 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. salt
1/4 tsp. cloves
1/2 c. nuts (optional)

Preparation

Heat raisins and water until boiling.
Take off heat and add margarine.
Cool until lukewarm.
Add all remaining ingredients and mix well.
Pour into greased 9 x 13-inch pan.
Bake at 375\u00b0 about 20 minutes or until done.