1 stick butter, softened

3/4 cup brown sugar

1 egg

1/2 teaspoon vanilla extract

2 tablespoons milk

6 tablespoons (divided) Port wine (Ruby, tawny or white)

1 cup finely chopped walnuts

6 tablespoons flour

1/2 teaspoon baking powder

Icing:

1 cup powdered sugar

1 1/2 tablespoons butter, softened

2 tablespoons Port wine

Whole walnuts for garnish

Preheat oven to 350 degrees F.  Butter a 10" glass pie plate and dust with flour.

In a food processor, combine butter, brown sugar, egg, vanilla,milk and 2 tablespoons of the Port wine.

In a medium bowl, stir together chopped walnuts, flour and baking powder.  Add brown sugar/butter mixture to bowl and fold in.  Spoon into prepared pie plate and bake 20 - 25 minutes or until firm.

Meanwhile, make icing.  In a small bowl, mix together powdered sugar, 1 1/2 tablespoons soft butter and 2 tablespoons Port.

Rigiht when cake comes out of the oven, brust the top with remaining 2 tablespoons Port, so it will soak in.  Let cool slightly.  Ice with Port wine icing and decorate with whole walnuts.  Serves 6.