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Ginger Cake Bolo Do Gingibre

This is a spice cake recipe with the texture of a poundcake. Recipe courtesy jean anderson, the food of portugal.

Steps

Preheat the oven to moderately slow sift together the flour , baking soda , baking powder , and spices onto a piece of wax paper and set aside.
Cream together the butter , shortening and sugar until fluffy-light.
Add the molasses and cream well.
Beat in the eggs yolks , 1 at a time.
Combine the madeira and the milk.
Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids , beginning and ending with the dry ingredients.
Beat the egg whites to soft peaks and fold gently into the batter but thoroughly.
Pour the batter into a well-greased and floured 10-inch tube pan and bake about 1 hour and 15 minutes or until the cake beings to pull from the sides of the pan and feels springy to the touch.
Cool the cake right-side up in its pan on a wire rack 10 minutes.
Loosen with a spatula then the cake out of the rack , remove the pan , and cool to room temperature before cutting.
Serve plain , or frost if you like with your favorite butter cream to wh.

Ingredients

all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, nutmeg, unsalted butter, shortening, sugar, light molasses, eggs, madeira wine, milk