Moroccan Pound Cake

Directions

1. 1
   Cream margarine and granulated sugar until light.
2. 2
   Add eggs, one at a time, beating thoroughly after each.
3. 3
   Add sifted dry ingredients alternately with milk, beating until smooth.
4. 4
   Add vanilla, raisins and nuts.
5. 5
   Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
6. 6
   Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan.
7. 7
   Run a knife through batter to marbleize.
8. 8
   Bake at 350° about 1 hour and 15 minutes.
9. 9
   Let stand in pan 5 minutes, then turn out on rack; peel off paper.
10. 10
    Cool and sprinkle with powdered sugar.