CRAIG CLAIBORNE'S WALNUT AND GINGER CAKE
I found this recipe online and am posting it here. It was also titled in French as Gâteau aux Noix et Gingembre. I haven't tried this cake yet.
Provided by coconutty
Categories Dessert
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 275 degrees F.
- Lightly butter inside of a 10-inch, 12-cup Bundt pan. Sprinkle with flour and shake out excess.
- In a mixing bowl combine the ginger, raisins and walnuts.
- Sift together 3 cups flour, baking powder, and salt. Sift this mixture over ginger-and-nut mixture.
- Put 1 pound butter into the bowl of an electric mixer. Start beating while gradually the sugar. Cream mixture well and gradually beat in yolks. Beat.
- in 1/3 cup Madeira.
- Pour and scrape this mixture over nut mixture, and blend the ingredients thoroughly. This is best done by hand.
- Beat egg whites until stiff, and fold into the batter thoroughly, until they do not show.
- Pour the batter into the prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours, or until cake is puffed above pan and nicely browned on top, or until internal temperature is 200 degrees F. on thermometer.
- Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch or more of Madeira, dry Sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.
Nutrition Facts : Calories 857.4, Fat 57.8, SaturatedFat 22.6, Cholesterol 175.7, Sodium 380.1, Carbohydrate 78.1, Fiber 4.1, Sugar 45.8, Protein 13
GINGER-WALNUT TUBE CAKE
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. -Nancy Zimmerman, Cape May Court House, NJ
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat brown sugar, coffee, oil, molasses and sour cream. Add eggs; beat until well blended. In another bowl, whisk flour, ground ginger, baking soda, cinnamon and salt; gradually beat into molasses mixture. Stir in walnuts and crystallized ginger., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach a drizzling consistency. Drizzle over cake; sprinkle with additional crystallized ginger.
Nutrition Facts : Calories 465 calories, Fat 20g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 369mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
WALNUT AND GINGER CAKE
Provided by Craig Claiborne
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees.
- Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
- In mixing bowl combine the ginger, raisins and walnuts.
- Sift together 3 cups flour, baking powder and salt. Sift this mixture over ginger and nut mixture.
- Put pound of butter into bowl of electric mixer. Start beating while gradually adding sugar. Cream mixture well and gradually beat in yolks. Beat in Madeira.
- Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
- Beat egg whites until stiff and fold in thoroughly until they do not show.
- Pour batter into prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours or until cake is puffed above pan and nicely browned on top or until internal temperature is 200 degrees on thermometer.
- Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch more of Madeira, dry sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.
Nutrition Facts : @context http, Calories 1128, UnsaturatedFat 39 grams, Carbohydrate 114 grams, Fat 72 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 29 grams, Sodium 585 milligrams, Sugar 73 grams, TransFat 2 grams
GINGER AND WALNUT CARROT CAKE
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing - only on top, not running through the middle as well - just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it's worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Yields: 8-12 slices
Number Of Ingredients 18
Steps:
- You will need 1 x 20cm/8 inch springform cake tin. Preheat the oven to 170°C/150°C Fan/325°F and grease the sides and line the base of your springform cake tin with baking parchment. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and fork well to mix thoroughly. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you're beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g / 1 cup of prepared walnuts and 75g / 4½ tablespoons of crystallised ginger, until everything is evenly combined. Spoon and scrape into the prepared tin. Don't worry if it looks as if you haven't got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 45-55 minutes. When it's ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. As soon as the cake's in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that's incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice. Beat this into the frosting in its bowl. Cover with cling film and refrigerate. When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it's smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.
COUNTRY WOMEN'S ASSOCIATION DELICIOUS DATE AND GINGER CAKE
From the Country Women's Association Cakes Cookbook, stated as contributed by B. Lee from Tasmania. This cake turns out just as well made with a purchased gluten-free blended self-raising flour to make this cake gluten-free suited. A simple and tasty cake to serve with a cuppa tea or coffee.
Provided by Jubes
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (fan-forced 160°C).
- Grease an 18cm square cake tin.
- Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
- Add the sifted flour and the beaten egg.
- Mix well.
- Pour the mixture into the prepared tin.
- Bake for about 45 minutes.
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- Preheat the oven to 325 O F and grease the sides and line the base of your springform cake pan with parchment paper.
- Put the flour, baking powder, baking soda, ground ginger, and salt into a bowl and fork well to mix thoroughly.
- Beat the sugar, eggs, and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges.
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