3/4 cup dark brown sugar
1 Tablespoon cinnamon
1 Tablespoon cocoa
3 Tablespoons raisons processed fine
1 cup toasted walnuts, processed to a fine flour
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
2 teaspoons vanilla
1 1/2 cups granulated sugar
3 large eggs, room temp.
2 cups sour cream, room temperature
Preheat oven to 350 degrees F.
Butter a 10-inch Bundt pan. Set aside.
To make the filling:
Combine the brown sugar, cinnamon, and cocoa in a small bowl. Mix thoroughly. Stir in ground nuts and raisons. Set aside.
To make the batter:
Sift flour, baking soda, baking powder, and salt, into a large bowl.
Cream the butter in bowl of an electric stand mixer, using a paddle attachment.
Add the vanilla and sugar and beat on medium speed for a minute or two.
Add eggs, one at a time, beating each until just incorporated.
Scrape down sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute.
Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.
Spread a thin layer of batter in bottom of prepared pan, smooth it all around. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter into pan and smooth it together. Top layer will be batter.
Bake 50-55 minutes, or until cake tester inserted in center of cake comes clean. Remove from oven and cool for 5 minutes, then turn out and reinvert on a rack.