Walnut and Ginger Cake
Published December 7, 1982
- Total Time
- 2 hour 30 minutes
- Rating
- Comments
- Read comments
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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
½ pound candied ginger, cut into ¼-inch cubes, about 1 cup
½ pound golden raisins, about 1 ½ cups
1 pound walnuts, preferably black walnuts, broken into pieces, about 3 ¾ cups
1 teaspoon baking powder
Salt to taste if desired
2 cups sugar
6 egg yolks, about ⅓ cup
⅓ cup Madeira wine or sweet Sherry wine
6 egg whites, about 1 cup
Nutritional analysis per serving (10 servings)
114 grams carbs; 192 milligrams cholesterol; 1128 calories; 16 grams monosaturated fat; 23 grams polyunsaturated fat; 28 grams saturated fat; 72 grams fat; 5 grams fiber; 585 milligrams sodium; 15 grams protein; 75 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees.
- Step 2
Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
- Step 3
In mixing bowl combine the ginger, raisins and walnuts.
- Step 4
Sift together 3 cups flour, baking powder and salt. Sift this mixture over ginger and nut mixture.
- Step 5
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.
- Step 6
Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
- Step 7
Beat egg whites until stiff and fold in thoroughly until they do not show.
- Step 8
Pour batter into prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 ¼ hours or until cake is puffed above pan and nicely browned on top or until internal temperature is 200 degrees on thermometer.
- Step 9
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.
Private Notes
Comments
What a thrill to see this recipe again. A British friend and mentor gave me this recipe decades ago, and it is a fixture at my holiday meals. I consider it to be one of the best cakes for keeping. Please try...and remember Craig Claiborne fondly!
Awesome recipe - quick and easy and very tasty. I used crystallized ginger as my fruit which turned out very good with the spicing. Will do again! Very easy!
I have been making this cake since it first appeared in the NYT over 40 years ago. It has been my “signature” holiday cake — a gift for teachers and others through the years. I make it in 6 small loaf pans for gifting. A wonderful recipe! Thanks for keeping it available.
Awesome recipe - quick and easy and very tasty. I used crystallized ginger as my fruit which turned out very good with the spicing. Will do again! Very easy!
What a thrill to see this recipe again. A British friend and mentor gave me this recipe decades ago, and it is a fixture at my holiday meals. I consider it to be one of the best cakes for keeping. Please try...and remember Craig Claiborne fondly!