1. Soak the raisins in the sherry. 2. Pre-heat the oven to 375 degrees. 3. In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup. 4. Add the coconut, stir well, and cook another three minutes, stirring occasionally. 5. Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks. 6. Grate the poundcake into a large bowl. 7. Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon. 8. Butter a ten inch springform pan. 9. Beat the egg whites until they form stiff peaks. 10. Fold them, using a rubber spatula, into the cake mixture, blending well but gently. 11. Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean. 12. Cool on a rack before opening the springform pan. 13. Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
