Fruit and Nut Ginger Cake


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


  • 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.