1 stick butter, softened
3/4 cup brown sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
6 tablespoons Port wine (ruby, tawny or white), divided
1 cup finely chopped walnuts
6 tablespoons flour
1/2 teaspoon baking powder
1 cup powdered sugar
1 1/2 tablespoons butter, softened
Walnuts for garnish
Preheat oven to 350 degrees F. Butter a 10" pie plate and dust with flour.
In a food processor, cream together butter, brown sugar, egg, vanilla, milk and 2 tablespoons Port wine. In a medium bowl, mix together chopped walnuts, flour and baking powder. Blend in butter mixture by hand without overbeating. Spoon evenly into pie plate and bake 20-25 minutes.
Meanwhile, in a small bowl, blend together 1 1/2 tablespoons softened butter with powdered sugar and 2 tablespoons Port wine. Set aside.
Immediately after cake comes out of the oven, brush about 2 tablespoons Pork wine over the top so it can soak into the cake. Allow to cool slightly, and spread icing over the top. Let cool to room temperature for icing to set. Serves 6.