Moroccan Pound Cake - cooking recipe

Ingredients

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

Preparation

Cream margarine and granulated sugar until light.
Add eggs, one at a time, beating thoroughly after each.
Add sifted dry ingredients alternately with milk, beating until smooth.
Add vanilla, raisins and nuts.
Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan.
Run a knife through batter to marbleize.
Bake at 350\u00b0 about 1 hour and 15 minutes.
Let stand in pan 5 minutes, then turn out on rack; peel off paper.
Cool and sprinkle with powdered sugar.