Preheat oven to 350°F.  Place a sheet of parchment paper on a baking sheet. 

In a medium sized bowl, stir together the raisins, ⅓ cup sugar (brown and or white), walnuts, raisins, and cinnamon. Spread the mixture out evenly on the bottom of your 9 " spring form pan. Drizzle the melted butter and 1 tablespoon of lemon juice evenly over top. Cut the fruit into slices or 1" chunks. Arrange the fruit evenly in the pan. If sliced, slices can be side by side or overlapping. If cut into chunks, fruit can be placed randomly on top of the walnut mixture. Top fruit with another tablespoon of lemon juice. 

In a medium mixing bowl, whisk together the flour, salt and baking powder. In a large mixing bowl, cream the butter and sugar with an electric mixer until slightly lightened and creamy, about 4-5 minutes. Add the eggs one at a time, mixing after each addition. Add the vanilla. Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients and mix together until combined.

Evenly spoon dollops of the cake batter on top of the prepared fruit mixture. Use a spatula and carefully spread the batter. Set the cake on top of the prepared baking sheet.  Bake 40 to 45 minutes, or until the top of the cake is golden brown and a toothpick comes out clean when inserted in the center of the cake. 

Once out of the oven, place the pan on a cooling rack for a minute or two. Do not let the cake sit too long or cool too much without removing it from the pan or it will be difficult to get it out of the pan. Run a knife along the edge of the cake. Place a plate over the cake pan and use oven mitts to carefully invert the cake. Release the cake pan and gently take the sides and top of the pan off. The pan and cake will still be hot, so it’s important to remove the pan carefully. Let the cake cool and serve at room temperature. Top with whipped cream or ice cream if desired!