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Remove 1/4 cup of the flour and use it to dredge the nuts and
raisins. Sift together the remaining flour, spices and baking
soda. Fold the dry mixture into the creamed mixture and then
add the vanilla and raisins and nuts.
Pour batter into prepared pan and bake for 1 and 1/2 hours, or
until the cake tester comes out clean. Allow cake to cool in the
pan, then invert to remove.
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