1/4 cup Triple Sec or other orange or
tangerine liqueur
1/2 cup fresh lemon juice
1 2/3 cups all purpose flour
1 cup whole wheat flour
4 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
2 1/2 tsp chopped crystallized ginger
1 tsp ground nutmeg
1 tsp ground cloves
1/2 cup dark raisins
1 cup walnuts, roughly chopped, or 1 cup
blanched slivered almonds
Method :
Preheat the
oven to 350F. Grease and flour a 10 inch Bundt pan. In a bowl, cream the
butter with the brown sugar. Beat in the eggs, honey, corn syrup, sour
cream, liqueur, and lemon juice.
In another
bowl, mix together the white and whole wheat flours, baking powder, and
spices. Add to the butter mixture. Stir in the raisins and nuts. Pour into the
prepared pan. Bake for 1 1/2 hours, or until a toothpick comes out clean
when instead in the center. Remove from pan and cool on wire rack. The
cake keeps well; it will remain very moist and flavorful if wrapped in
wax paper, placed in a cake tin, and stored in a cool, dry cupboard.
Ginger's the
topnote, but cinnamon, allspice, nutmeg, and cloves add their flavors.
