2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 cup finely chopped walnuts
3/4 cup golden raisins
1 1/2 cups sweetened flaked coconut
1 cup unsalted butter, at room temperature
1 1/3 cups sugar, divided
Grated zest of 1 lemon
6 large eggs, separated
1/2 cup canned 100% pumpkin
1 cup port wine
Preheat oven to 350 degrees F, and grease and flour a 9 or 10 inch bundt pan.
Sift flour, baking powder, and cinnamon together. In a bowl, combine flour mixture with walnuts, raisins, and coconut. In electric mixer, cream butter and 1 cup sugar on high speed for 5 minutes. Beat in lemon zest. On low speed, beat in egg yolks, one at a time, beating well after each. In small bowl, whisk together pumpkin and port. Stir flour mixture and port mixture alternately into creamed mixture, stirring until batter is just blended.
In another bowl, beat egg whites until frothy. Add reserved 1/3 cup sugar. Beat until whites hold stiff glossy peaks. Stir 1/4 of whites into the batter to loosen. Fold in remaining whites. Spoon batter into prepared bundt pan, smoothing top. Bake at 350 degrees F for 50 to 60 minutes, or until a tester comes out clean. Let cool on rack 15 minutes. Loosen edges of cake carefully with a thin spatula. Invert onto rack. Let cake cool completely. Dust with confectioners sugar.
Makes 1 large bundt cake, or 12-16 servings.
Date: September 10, 2002