Sift a little flour over raisins and nuts.
Combine rest of flour with other dry ingredients in mixing bowl.
Add salad oil, buttermilk, eggs and sugar, beat until smooth.
Stir in nuts and raisins.
Pour into floured and greased tube pan.
Bake at 350F for 1 hour.

Topping:
Combine 3/4 c. buttermilk, 3/4 c. sugar, 2 tbs. light corn syrup,
1 tsp. soda, 1 tsp. vanilla extract and 1/3 stick butter.
Heat untill bubbly.
Pour over hot cake right from the oven
and do not remove from pan until cool.