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Pecan Raisin Loaf
Batter
1 cup packed light brown sugar, 2 sticks (1 cup) unsalted butter-softened, 2 large eggs, slightly beaten, 1 tsp vanilla extract, 3/4 tsp baking soda, 3/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, 2 cups flour, 1 cup chopped pecans, 1/2 cup golden raisins, Confectioners' sugar
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1. Heat oven to 350 degrees. Grease a 9 x 5in loaf pan.
2. In a large bowl, beat all batter ingredients except flour, pecans and raisins with mixer on medium speed until creamy. Reduce speed to low and beat in flour just until blended. Stir in pecans and raisins. Spread in prepared pan.
3. Bake 1 1/4 hours or until slightly puffed and browned, and a toothpick inserted in center comes out dry. (If browning to fast, cover cake loosely with foil after 45 minutes.)
4. Cool in pan on a wire rack 15 minutes. Loosen edges of cake with a knife, invert on rack, turn right side up and cool completely. Sprinkle with confectioners' sugar before serving.
