Sour Cream Raisin Pound Cake: This comes from Moosewood Restaurant Cooks for a Crowd. It's good and it's big! 1 cup raisins 1/2 cup brandy (bourbon or cream sherry also work) 1 lb (4 sticks) butter plus some more to butter pan 3 cups sugar 6 large eggs 2 tsp vanilla extract 1/2 cup sour cream 4 cups flour 2 tsp baking powder 1/2 tsp nutmeg (preferably freshly ground) Soak the raisins in brandy for at least 10 minutes. Preheat oven to 350 degrees. Generously (and that's key -- use lots) butter a 10 inch bundt pan. Dust it with flour and tap out excess. Cream the butter and sugar. Add the eggs and vanilla extract and beat well. Drain the raisins, reserving the brandy and add brandy to butter/egg mixture. Beat well. Combine the flour, baking powder and nutmeg. Add dry ingredients to wet ingredients and beat well. Fold in raisins. Pour batter into prepared Bundt pan and bake for about an hour, until the cake pulls away from the sides of the pan and a pick tests clean. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter, leaving the pan in place until cool. Variations: Substitute brown sugar for white. Substitute whiskey for brandy Substitute yogurt for sour cream Substitute dried cranberries for raisins.