MADEIRA DRIED-FRUIT AND NUT CAKE Fortified wine adds an intriguing dimension of flavor to this dense cake. Pour a small glass of Madeira, sweet Marsala, or port to serve alongside each slice. 1 cup walnuts 2/3 cup silvered blanched almonds 1 1/2 cups golden raisins (sultanas) 8 oz (250 g) dried pears, coarsely chopped 1/3 cup Madeira or sweet Marsala wine 1 tablespoon plus 1 teaspoon grated orange zest 3 2/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 3 eggs 1/4 cup milk

Preheat an oven to 350°F. Spread the walnuts and almonds separately on a baking sheet and toast until lightly browned and fragrant about 8 minutes. Remove from the oven and let cool. Chop the walnuts coarsely; leave the almonds silvered.

Meanwhile, place the raisins in a bowl and pour boiling water over them to cover. Let soak for 10 minutes. Drain well and pat dry with paper towels.
In a bowl, combine the raisins, pears, and Madeira or Marsala wine. Let stand, stirring occasionally, until the wine is absorbed, about 30 minutes. Mix in the walnuts, almonds, and orange zest. Set aside.

Raise the oven temperature to 375°F. Line the bottom of a 9-inch round cake pan with 2-inch sides with parchment paper and butter the paper.

In a large bowl, sift together the flour, baking powder, and salt. In another large bowl, using an electric mixer set on high speed, beat the butter until fluffy. Gradually beat in the sugar. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and, working in batches, mix the flour mixture into the butter mixture alternately with the milk. Fold in the fruit mixture (the batter will be very thick). Spread the batter in the prepared pan.

Bake until the cake is a deep golden brown and firm to the touch and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a rack to cool for 10 minutes. Turn the cake out onto the rack and let cool completely. Cut into thin wedges to serve.

Serves 24.

[After Dinner, Williams-Sonoma Lifestyles Series]