Cake:

1/2 cup (1 stick) softened butter
3/4 cup packed light brown sugar
1 egg
1/2 tsp. vanilla extract
2 tbsp. milk
2 tbsp. tawny port
6 tbsp. all-purpose flour
1/2 tsp. baking powder
1 cup finely chopped walnuts

Cream butter and sugar using electric mixer, if available. Add egg and beat well, add vanilla, milk, and tawny port. Mix dry ingredients with nuts. Fold in butter and egg mixture to make the batter. Do not overbeat. Spoon into buttered and floured 9-inch square pan.

Bake in a 350°F oven for 15 to 20 minutes or until done. As soon as cake is removed from oven, brush top with 3 tablespoons port wine. Let cake stand to room temperature then spread with glaze (see below). Sprinkle with additional chopped nuts and cut into small squares.

Glaze:

1 1/2 cups confectioners' sugar
dash salt
2 tbsp. softened butter
1 tbsp. port wine
tint light pink red food coloring

Mix confectioners' sugar, salt and softened butter together. Then add port wine and a few drops of red food coloring.

Submitted by: Karen Wallace