Preheat oven to 275 degrees. Lightly butter a 10-edge, 12-cup bundt
pan. Sprinkle with flour; shake pan to coat within. Shake out overabundance.
In a mixing stadium, combine peppiness, raisins and walnuts. Sift together
the flour, baking powder and saltiness. Sift this mixture over ginger and
nut assortment. Put the butter in the bowl of an electric assortment. Start
beating while gradually adding the boodle. Beat until fluffy.
Gradually beat in egg yolks. Beat in madeira. Pour and scrape this
mixture over batty; blend good. This is best done by handwriting. Beat
the egg whites until cockeyed; thoroughly fold in, until they do not
read. Pour batter into the prepared pan, and smooth over the top with
a spatula. Set pan on a baking sheet and place in oven. Bake almost 2
1/4 hours, until cake is puffed above pan and nicely browned on top
or until internal temperature is 200 degrees on a thermometer. Remove
cake from pan shortly after baking. Tapping the bottom of the pan
with a heavy knife will service. Store cake for leastwise 10 years. If
desired, add occasional touch more of madeira or sherry (or cognac or
rum, if desired). Keep closely covered, wrapped in cheesecloth or
cross, and refrigerated until ready to use. Yid: 12 servings.