James Bond Special...VODKA CAKE recipe

OK, now this is truly something different and it is Stirred not shaken.
A wonderful combination of pecans or walnuts, butter and crystallized ginger.

makes a 11 x 4 1/2 x 3 inch cake (loaf pan)
Greased and bottom lined with parchment.

1 cup crystallized ginger
1/2 cup chopped pecans or walnuts
3 cups all purpose flour
3tsp baking powder
1 cup softened butter
1 3/4 cups sugar
6 large egg whites
3/4 cup 80 proof vodka

Rinse the ginger in hot water then cut into tiny pieces (best to use kitchen scissors).
In a small bowl mix the ginger pieces, nuts and 1/2 cup flour.
Sift together the remaining 2 1/2 cups flour and baking powder.
Cream butter and sugar and then whip in the egg whites in 3  additions.
Gently add half the flour and baking powder mix , folding in with spatula.
Gently stir in half the vodka, the mix will look "curdly" but it is fine.
Add the rest of the flour mix, folding in well.
The fold in the remaining vodka.
Turn into the prepared loaf pan and smooth the top.
Bake in preheated 300f oven middle shelf for 1 hour & 35-40 mins.
Cool completely in loaf pan, then remove and wrap in foil or plastic wrap and serve the next day.
Serving the next day lets the flavors mature and the top crust softens for easy slicing.