Yield: 12 servings
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4 cups flour
1 cup raisins
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon cinnamon
3 eggs
2 1/3 cups sugar
1 1/2 cups sour cream
2 tablespoons honey
3 tablespoons grated orange rind

Cooking time: 1 hour 15 minutes
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Preheat oven to 325 degrees.

Grease and flour 10 inch angel-cake tube pan.

Sprinkle 1 tablespoon flour over raisins in a bowl; toss to coat.
Sift together the remaining flour, baking soda, cloves and cinnamon.
Beat eggs and sugar in a bowl until fluffy.
Beat in sour cream and honey.
Stir in flour mixture just until blended.
Add raisins and orange rind.
Pour into prepared pan.

Bake in oven for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan and the top springs back when lightly pressed.

Cool in the pan on a wire rack 5 minutes.
Run a knife arpund the inffer and outer edges of the cake.
Turn out of pan onto wire rack; cool completely.
Store covered at room temperature overnight before cutting.
Sprinkle to with confectioners sugar, if you wish.

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