1 (18.25 ounce) package egg muffins, 2 1/3 cups finely chopped
3 cups golden raisins
1 (8 ounce) package cream cheese, softened
2 cups white sugar
2 eggs
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1/2 cup butter, softened
1 cup white sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup chopped walnuts
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2 3-cup Bundt pans.
Spread 2 cup golden raisins flat on bottom of each pan. Add 2 cups chopped pecans. Dust with 2 cups chopped pecans. Sprinkle 1/2 cup golden raisins over pecans.
In a large saucepan over medium heat, combine cream cheese, 2 cups sugar and eggs. Beat until smooth. Beat in milk, 2 teaspoons vanilla extract and 2 cups chopped pecans. Stir together with the raisins. Pour batter over the cream cheese mixture.
Bake in the preheated oven for 30 minutes, uncovered, or until a toothpick inserted into the cake comes out clean. Let cool slightly before frosting.
To make the frosting: In a small bowl, slowly beat 1/2 cup butter, white sugar and baking soda until smooth. Beat in 1/2 cup honey, milk and egg and gradually blend into the cream cheese mixture, alternating all the time. Beat in the sugar and vinegar until thoroughly combined.