Preheat oven to 325 degrees
Butter and flour an angel-food-cake pan
Sift together the flour and baking powder
Beat (medium speed) the butter until creamy and slowly add the brown sugar
Mix in the egg yolk, milk, vanilla, orange extract, and 2 tbsp of the Somerset Ridge Tawny
Blend in the flour mixture
In another bowl, beat the egg whites until stiff but not dry
Fold them into the batter
Fold in the walnuts, raisins, currants and orange peel
Scrape into the prepared pan
Bake until a toothpick inserted in the center comes out clean, about 50 minutes
Cool for 15 minutes, then unmold and cool on a rack before glazing