Ingredients

2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter/margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whisky, or apple cider
(Makes 20 servings)

Directions

Step 1:

• Lightly grease a 9 x 9 x 2-inch baking pan.

• To keep cake from overbrowning, line pan with parchment paper

• Lightly grease paper.

• In a medium-size bowl, pour enough boiling water over the raisins to cover.

• Let stand for 30 minutes or until water cools to room temperature (drain well).

• In a medium-size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Step 2:

• Preheat the oven to 325°.

• In another medium-size bowl, stir together the remaining 2 cups flour, the cardamom, baking powder, baking soda, and salt.

• In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often.

• Add the egg whites and beat well; add the egg and beat well.

• Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon.

• Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Step 3:

• Spread batter evenly into prepared pan; smooth the surface.

• Bake about 55 minutes or until a toothpick inserted in the centre comes out clean.

• Place the pan upright on a wire rack for 20 minutes.

• Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack.

• Cool completely. Remove the paper.