5 sticks butter – 1 1/4 lbs
2 cups brown sugar
5 cups flour- sifted plus 2 tablespoons for flouring pans
3 tsp baking powder
2 ¼ lbs raisins
1 bottle port
1 nutmeg grated
2 tablespoons cinnamon
1 tablespoon vanilla
Preparing the raisins
This is best done ahead to time. The longer the raisins are allowed to soak in the port, the more intense the flavor will be.
Add raisins to large jar or glass container and cover with port. Let sit for at least 24 hours. Use blender to chop raisin mixture add a little water to blender if needed. Pulse for about 30 seconds. Should not be pureed. You should be able to see pieces of raisins. If you don't have the time to soak the raisins, you can always steam them in the port on a low flame. Be sure to let it cool completely before chopping and adding to the cake mixture.
Preheat oven to 350 degrees. Prepare 2 nine inch cake pans. Butter pans liberally and shake flour around in pan. Shake out any excess. Line bottom of pan with parchment or wax paper.
Bring butter and eggs to room temperature. Cream butter and sugar until light and fluffy. About 5 minutes using hand or other mixer. Add eggs one at a time to the butter and sugar mixture until incorporated. Remember to scrape down the sides of the bowl as eggs are added. Add vanilla. Add baking powder to flour and sift mixture then add nutmeg and cinnamon. Add 1/3 of flour to batter then add 1/3 of the raisin mixture. Repeat ending with the flour mixture.
Pour mixture into pans and bake in middle of oven for 60-75 minutes. Test cake by sticking toothpick or small thin knife through middle. Cake is done if it comes out clean. Cool cake and pour small amount of port over top to keep moist. Cake can last a long time if stored in airtight container such as a cookie tin.