Birthday Cake With Sherry Glaze

• 1/4 pound butter, plus more for greasing pan
• 2 1/2 cups all-purpose flour, plus more for dusting pan
• 3 1/2 teaspoons baking powder
• 1 1/4 cups firmly packed brown sugar
• 2 large eggs, separated
• 23 cup whole milk
• 1 teaspoon vanilla
• 1 teaspoon orange extract
• 3 1/2 tablespoons sherry
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 13 cup currants
• 2 tablespoons finely chopped candied orange peel
• 1/2 cup confectioners' sugar

1. Preheat oven to 325 degrees.
2. Butter and flour an angel-food-cake pan.
3. Sift together the flour and baking powder.
4. Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar.
5. Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry.
6. Blend in the flour mixture.
7. In another bowl, beat the egg whites until stiff but not dry.
8. Fold them into the batter.
9. Fold in the walnuts, raisins, currants and orange peel.
10. Scrape into the prepared pan.
11. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
12. Cool for 15 minutes, then unmold and cool on a rack before glazing.
13. In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth.
14. Drizzle the glaze over the top.

butter, flour, baking powder, brown sugar, eggs, milk, vanilla, orange extract, sherry, walnuts, raisins, currants, candied orange, sugar

Taken from cooking.nytimes.com/recipes/11760 (may not work)