GINGER ISLAND WALNUTS RECIPES

Name: Walnut and Ginger Cake
Total time: 2 h 30 min
Yield: 10 servings
Ingredients: 1 pound butter, cut into 1 inch cubes, plus butter for greasing pan; 3 cups sifted all-purpose flour, plus flour for dusting pan; 1/2 pound candied ginger, cut into 1/4-inch cubes, about 1 cup; 1/2 pound golden raisins, about 1 1/2 cups; 1 pound walnuts, preferably black walnuts, broken into pieces, about 3 3/4 cups; 1 teaspoon baking powder; Salt to taste if desired; 2 cups sugar; 6 egg yolks, about 1/3 cup; 1/3 cup Madeira wine or sweet Sherry wine; 6 egg whites, about 1 cup

WALNUT AND GINGER CAKE RECIPE - NYT COOKING

Walnut and Ginger Cake Recipe - NYT Cooking image

Provided by Craig Claiborne

Total Time 2 hours 30 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 pound butter, cut into 1 inch cubes, plus butter for greasing pan
3 cups sifted all-purpose flour, plus flour for dusting pan
1/2 pound candied ginger, cut into 1/4-inch cubes, about 1 cup
1/2 pound golden raisins, about 1 1/2 cups
1 pound walnuts, preferably black walnuts, broken into pieces, about 3 3/4 cups
1 teaspoon baking powder
Salt to taste if desired
2 cups sugar
6 egg yolks, about 1/3 cup
1/3 cup Madeira wine or sweet Sherry wine
6 egg whites, about 1 cup

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//schema.org, Calories 1128, UnsaturatedFatContent 39 grams, CarbohydrateContent 114 grams, FatContent 72 grams, FiberContent 5 grams, ProteinContent 15 grams, SaturatedFatContent 29 grams, SodiumContent 585 milligrams, SugarContent 73 grams, TransFatContent 2 grams

WALNUT AND GINGER CAKE RECIPE - NYT COOKING

Walnut and Ginger Cake Recipe - NYT Cooking image

Provided by Craig Claiborne

Total Time 2 hours 30 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 pound butter, cut into 1 inch cubes, plus butter for greasing pan
3 cups sifted all-purpose flour, plus flour for dusting pan
1/2 pound candied ginger, cut into 1/4-inch cubes, about 1 cup
1/2 pound golden raisins, about 1 1/2 cups
1 pound walnuts, preferably black walnuts, broken into pieces, about 3 3/4 cups
1 teaspoon baking powder
Salt to taste if desired
2 cups sugar
6 egg yolks, about 1/3 cup
1/3 cup Madeira wine or sweet Sherry wine
6 egg whites, about 1 cup

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.

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