1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup golden raisins
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Beat butter at medium speed of an electric mixer until fluffy; gradually add the 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla extract.

Combine flour and next 5 ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Spoon batter into a greased and floured 12-cup Bundt pan.

Combine the 1 tablespoon sugar and the 1/4 teaspoon ground cinnamon; sprinkle half of mixture on top of cake. Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and sprinkle top with remaining cinnamon mixture. Cool completely on a wire rack.