"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

1 pound butter, cut into 1-inch cubes
3 cups sifted all-purpose flour
1/2 pound candied ginger, cut into
1/4-inch cubes (about 1 cup)
1/2 pound golden raisins (about 1 1/2 cups)
1 pound walnuts, preferably black walnuts,
broken into pieces (about 3 3/4 cups)
1 teaspoon baking powder
1/2 teaspoon salt, if desired
2 cups sugar
6 egg yolks (about 1/3 cups)
1/3 cup Madeira or sweet sherry
6 egg whites (about 1 cup)
Madeira, dry Sherry, Cognac or rum, optional

1. Preheat oven to 275 degrees F.
2. Lightly butter inside of a 10-inch, 12-cup Bundt pan. Sprinkle with
flour and shake out excess.
3. In a mixing bowl combine the ginger, raisins and walnuts.
4. Sift together 3 cups flour, baking powder, and salt. Sift this mixture
over ginger-and-nut mixture.
5. Put 1 pound butter into the bowl of an electric mixer. Start beating
while gradually the sugar. Cream mixture well and gradually beat
in yolks. Beat in 1/3 cup Madeira.
6. Pour and scrape this mixture over nut mixture, and blend the
ingredients thoroughly. This is best done by hand.
7. Beat egg whites until stiff, and fold into the batter thoroughly, until
they do not show.
8. Pour the batter into the prepared pan and smooth over top with
spatula. Set pan on baking sheet and place in oven. Bake about
2 1/4 hours, or until cake is puffed above pan and nicely browned
on top, or until internal temperature is 200 degrees F. 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 or more of Madeira, dry Sherry, Cognac or
rum. Keep closely covered, wrapped in cheesecloth and foil, and
refrigerated until ready to use.
 

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