Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in LEMON ZESTO, lemon peel, lemon juice and vanilla. Combine raisins, pecans and 1/4 cup of the flour. Combine remaining flour, salt and baking powder. Fold into creamed mixture alternating with nut mixture.
Spoon batter into a greased and floured 10” bundt pan. Bake at 300ºF for about 1-1/2 hours, or until an inserted toothpick comes out clean. Cool slightly and remove from pan.

FOR GLAZE: Combine all ingredients and heat, stirring constantly, until sugar is dissolved. Pour over warm cake. Dust lightly with icing sugar if desired. This freezes well.

CRANBERRY AND RAISIN CHUTNEY

• 2 cups water
• 1 cup raisins
• 2 cups sugar
• 2 tbsp. white wine vinegar
• 1 cup orange juice
• 1 tbsp. ORANGE ZESTO
• 2 tbsp. slivered fresh ginger
• 6 cups cranberries, fresh or frozen
• 2 pears peeled, cored, chopped
• 1 cup toasted slivered almonds

Boil water and add raisins. Remove from heat and let stand 20 minutes. Drain, reserving 1/2 cup liquid.
Add sugar and vinegar to raisin water. Heat in saucepan until sugar dissolves. Increase heat and boil without stirring until syrup turns golden brown, about 15 minutes. Add orange juice, ORANGE ZESTO, ginger and cranberries and cook about 10 minutes. Stir in raisins, pears and almonds. Pour into sterilized jars and keep refrigerated. Makes 6 cups.