3/4 cup butter of margarine, softened
2 cups sugar divided
2 eggs
1 teaspoon vanilla
21/4 cups all purpose flour
2 teaspoon each baking soda and salt
1 cup sour cream
1 1/2 cups raisins
2 teaspoons cinnamon powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter. Add 1 1/2 cups of sugar and beat until fluffy. Add eggs and vanilla and beat until light and thoroughly mixed.

Sift flour, baking powder, baking soda, and salt into another bowl. Add to butter mixture one-third at a time alternating with sour cream and beating well after each addition. Mix in raisins.

In small bowl mix the remaining sugar with the cinnamon. Grease and flour 3 ovenproof cup molds or pans. Spread about 3/4 cup of the batter evenly in each pan. Sprinkle one-third of the cinnamon mixture over each pan. Top each with remaining batter, dividing equally.

Bake in middle of oven 55 minutes to 1 hour until pick inserted into centers comes out clean. Unfold onto racks and cool. Dust with powdered sugar. Cakes may be snugly wrapped and frozen. Makes 3 small cakes

Note: For one large cake, use a greased and floured 9 - 10 inch square pan. Layer one-third of the batter, the cinnamon mixture and the remaining batter. Bake as above.