3 2/3 cup all-purpose ﬂour
1 tsp Grated or Ground Nutmeg
1 tsp Pumpkin Pie Spice
1 tsp baking powder
Pinch of salt
16 Tbsp (2 sticks) butter, softened
1 Cup light brown sugar
1 lb golden or regular raisins [or a mixture of both]
1/4 Cup Diced Crystallized Ginger
One 12-oz bottle of dark beer, like porter or stout (think: Guinness)
Preheat the oven to 350°F (180°C). Line the sides and base of an 8-inch, high-sided round cake pan (the sides should be about 2 3/4″ tall) with wax paper.
Sift the ﬂour, nutmeg, pie spice, baking powder and salt into a bowl. Rub in the butter, then stir in the sugar, raisins and the diced crystallized ginger. Whisk the eggs in another bowl, add the porter or stout, then pour the wet into the dry ingredients and mix well.
Pour batter into the prepared pan and bake for about 2 hours in the preheated oven. If the cake starts to brown too quickly, cover the top with foil or wax paper after about 1 hour.
The cake is done when a skewer inserted into the center comes out clean. Allow your cake to cool in the pan for about 20 minutes before turning out and cooling completely on a wire rack.