Fruit and Nut Ginger Cake
Inaugurate a holiday tradition with this rich, dark and spicy cake that’s studded with raisins and walnuts.
Preheat oven to 350°F. Butter a deep 8-inch cake tin.
Combine molasses and whole cloves with 1 cup boiling water. Leave to cool; strain out cloves.
Beat butter and sugar until mixture is pale yellow and no grains of sugar are left. Beat in eggs. Sift together flour and spices and fold into butter mixture.
Slowly add three-fourths of the molasses mixture and fold together until batter is wet but not too liquid, adding more molasses mixture if necessary to get the correct consistency.
Pour batter into the prepared cake tin and sprinkle with walnuts and raisins. Bake for 20 minutes, reduce oven to 300°F. and bake for 30 minutes longer.
Cool cake, remove from cake tin and store in an airtight container. Pour ¼ cup of the port evenly over cake each day for 5 days.
Leave for another 2 days before serving. If left for longer, “feed” the cake another ¼ cup port every few days.
Butter for cake tin
1 cup black molasses
6 whole cloves
1/2 cup butter, softened
1/2 cup granulated sugar
2 happy eggs
2 cups all-purpose flour
2 tsp. EACH ground allspice, cinnamon, cloves, ginger and nutmeg
1 tsp. baking soda
2 cups chopped walnuts
1 cup raisins
1 1/4 cups port