1 cup butter or margarine room temperature
1 (8oz.) pkg. cream cheese, softened
1-1/2 cup sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups sifted flour
1-1/2 tsp. baking powder
? cup raisins
1 cup finely chopped walnuts
Filling.
? cup sugar
1 tsp. grated lemon peel
? tsp. vanilla
? cup poppy seed
In small bowl, combine filling ingredients and set aside. In large bowl, cream butter or margarine and cream cheese until light and fluffy; add sugar and vanilla; beat well approximately 5 minutes. (Very important to cream well!) Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add to cream mixture. Stir in ? cup walnuts and raisins. Grease and flour Festival Bundt Pan and coat inside of pan with remaining finely chopped walnuts. Spoon ? of batter into prepared pan, sprinkle filling mixture over batter; top with remaining batter. Use knife and swirl through batter.
Bake at 325 degrees for 65-70 minutes or until cake tests done. Cool in pan for 10 minutes; turn out onto wire rack or serving plate to complete cooling.
Wrap cake tightly in plastic wrap and foil and store in the refrigerator for 2 days to improve flavor.