Poppy Seed Pound Cake

1 Cup butter softened
1 pkg 8 oz. cream cheese
2 cups sugar
4 eggs
2 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup golden raisins, plumped in sweet wine
2/3 cup poppy seeds
zest of one lemon
1/2 cup ground walnuts

Mix Cream butter, cream cheese, 1 1/2 cups sugar until mixture is light and fluffy. Beat in eggs, one at a time, until creamy. Add 1 1/2 tsp vanilla, combine flour, baking powder, and salt, and add to cream cheese mixture. Fold in raisins and chopped walnuts. Mix together poppy seeds, remaining 1/2 cup sugar, lemon zest, and remaining 1/2 tsp vanilla, spoon 1/3 cream cheese mixture into a buttered 9 1/2″ fluted tube pan, which has been coated with ground walnuts 3 TB poppy seed mixture, top cream cheese mixture with 1/2 of poppy seed mixture. Spread another 1/2 of the cream cheese mixture on seeds, then poppy seeds. Top with remaining cream cheese mixture. bake at 325 for one an a half hours or until cake is dry in center. cool in pan for 15 mins and than turn out. Wrap in plastic wrap until ready to serve. Keeps for at least 2 weeks. Serve at room temp. or warm.

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