Instructions: Soak raisins in milk in refrigerator several hours or overnight.

Melt together butter and shortening and set aside to cool. Place flour and brown sugar in bowl of mixer and blend on low (medium if using hand-held mixer) until completely blended and no lumps of brown sugar remain.

Add cinnamon, nutmeg and salt and mix. With mixer running, add eggs, wine, cooled butter-shortening mixture, whiskey, molasses and lemon zest. (Once there is enough liquid in bowl to keep flour from flying out, turn mixer to medium.)

Turn off mixer and pour in milk and raisin mixture, incorporate briefly by hand, turn mixer back on and beat at medium speed until well blended. This whole process should take 3 to 5 minutes.

Reserve 1/3 cup chopped walnuts for topping. Stir remaining nuts into batter. Add baking soda and baking powder and beat at medium speed just until blended.

Pour batter into greased and floured (10-inch) bundt pan, smooth top and sprinkle with remaining nuts. Bake at 350 degrees until cake tester inserted comes out clean, about 1 hour 10 minutes.

Cool on rack several hours, preferably overnight, before removing from pan.

This recipe yields 12 to 16 servings.

Comments: This dense, moist, spicy cake rich with red wine is typical of the flavors favored by Madeirans. Plan ahead; the longer the raisins soak in milk the better, and this cake is best cooled in the pan overnight.

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