Craig Claiborne'S Walnut And Ginger Cake Recipe

Name: Craig Claiborne'S Walnut And Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butter, cut into 1-inch cubes; 3 cups sifted all-purpose flour; 1/2 lb candied ginger, cut into 1/4-inch cubes (about 1 cup); 1/2 lb golden raisin (about 1 1/2 cups); 1 lb walnuts, preferably black walnuts, broken into pieces (about 3 3/4 cups); 1 teaspoon baking powder; 1/2 teaspoon salt, if desired; 2 cups sugar; 6 egg yolks (about 1/3 cups); 1/3 cup madeira wine or 1/3 cup sweet sherry; 6 egg whites (about 1 cup); cognac (optional) or rum (optional)

Servings: persons

1 lb butter, cut into 1-inch cubes
3 cups sifted all-purpose flour
1/2 lb candied ginger, cut into 1/4-inch cubes (about 1 cup)
1/2 lb golden raisin (about 1 1/2 cups)
1 lb walnuts, preferably black walnuts, broken into pieces (about 3 3/4 cups)
1 teaspoon baking powder
1/2 teaspoon salt, if desired
2 cups sugar
6 egg yolks (about 1/3 cups)
1/3 cup madeira wine or 1/3 cup sweet sherry
6 egg whites (about 1 cup)
cognac (optional) or rum (optional)

1
Preheat oven to 275 degrees F.
2
Lightly butter inside of a 10-inch, 12-cup Bundt pan. Sprinkle with flour and shake out excess.
3
In a mixing bowl combine the ginger, raisins and walnuts.
4
Sift together 3 cups flour, baking powder, and salt. Sift this mixture over ginger-and-nut mixture.
5
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.
6
in 1/3 cup Madeira.
7
Pour and scrape this mixture over nut mixture, and blend the ingredients thoroughly. This is best done by hand.
8
Beat egg whites until stiff, and fold into the batter thoroughly, until they do not show.
9
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.
10
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.

2745

kcal

Calories

197

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb butter, cut into 1-inch cubes, 3 cups sifted all-purpose flour, 1/2 lb candied ginger, cut into 1/4-inch cubes (about 1 cup), 1/2 lb golden raisin (about 1 1/2 cups), and more.

Yes, Craig Claiborne'S Walnut And Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Craig Claiborne'S Walnut And Ginger Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions