1 lb. Butter cut into 1inch cubes,
plus butter for greasing pan
1 cup candied ginger, cut into 1/4 inch cubes
1 1/2 cup golden raisins
3 3/4 cup walnuts, preferably black walnuts, broken into pieces
3 cups sifted all-purpose flour, plus flour for dusting pan
1 tsp. baking powder
salt to taste
2 cups sugar
6 egg yolks, about 1/3 cup
1/4 - 1/3 cup Madeira wine or sweet sherry (optional)
6 egg whites, about 1 cup

1. Preheat oven to 275 degree F
2. Lightly butter inside of 10-inch, 12 cup capacity bundt pan
3. In a mixing bowl combine the ginger, raisins and walnuts
4. Sift together 3 cups flour, baking powder and salt.
5. Put pound of butter into bowl of electric mixer. Start beating while gradually adding in the sugar, egg yolks and Madeira wine.
6. Pour and scrape this mixture over nuts and blend ingredients together thoroughly. This is best done by hand, unless you have a heavy duty mixer.
7. Beat egg whites until stiff and fold in thoroughly until they do not show. (DO NOT BEAT)
8. Pour batter in prepared pan and place in oven. Bake about 2 1/4 hours or until it is puffed above pan and nicely browned on top/ or until internal temperature is 200 degrees on thermometer.
9. Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days If desired, add occasional touch of more Madeira, dry sherry, cognac or rum. Keep closely covered, wrapped in cheese cloth and foil and refrigerated until ready to use. A dusting of powdered sugar gives this cake a festive
look. 


Yield: 10 or more servings