|Butter||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs), warmed|
|Molasses||1 Cup (16 tbs)|
|Warm milk||1⁄2 Cup (8 tbs)|
|Finely ground ginger||2 Teaspoon|
|Brandy||1⁄3 Cup (5.33 tbs)|
|Eggs||3 , well beaten|
|Whole wheat pastry flour||2 7⁄8 Cup (46 tbs)|
|Cream of tartar||1 Teaspoon|
|Orange||1⁄2 Large, juiced|
|Grated orange peel||1 Tablespoon (Of 1 Large Orange)|
|Warm water||1 Tablespoon|
|Seeded raisins||1 Cup (16 tbs)|
Preheat oven to 350° F.and grease and flour a 9 1/2-inch springform pan.
In a large mixing bowl, cream butter until light and fluffy, then add honey and beat until smooth.
Add molasses and milk, then ginger, cinnamon, and nutmeg.
Stir in brandy.
Beat eggs until light and thick.
Mix flour and cream of tartar and add to batter alternately with the eggs.
Stir in orange juice and peel.
Combine soda with warm water and add to batter.
Last, add raisins and stir well.
Pour into prepared pan and bake in preheated oven for about 1 hour or until top of cake feels firm to the touch.
Serve with whipped cream