Moroccan Pound Cake - cooking recipe

Ingredients

2/3 cup oleo
1/2 cup vegetable shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup raisins
3/4 cup nuts, chopped, unsalted, mixed
1 tablespoon cocoa
1 tablespoon cinnamon

Preparation

Preheat oven to 350\u00b0.
Cream margarine and 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.