3 cups water

½ cup butter
1 cup sugar
2 cups raisins
1 tsp cloves
1 tsp cinnamon
½ cup molasses
1 egg
3 cups unbleached flour
2 tsp baking soda
​½ cup sherry

In a large saucepan, combine water, butter, sugar, raisins, cloves, cinnamon,
​and molasses. Boil for 15 minutes. Let cool.  Whisk in egg and add
​remaining ​ingredients. Pour into a 10-inch spring-form pan, lined with
​parchment paper and sprayed with Pam. Bake at 350° for 1 hour.  Placing
​a pan of water on the lower rack in the oven works well. Once the cake is
​cooled, wrap in aluminum foil and store in a cool, dark place for 4 to 6 weeks.


​