Best Craig Claibornes Walnut And Ginger Cake Recipes

WALNUT AND GINGER CAKE

Walnut and Ginger Cake image

Provided by Craig Claiborne

Categories dessert

Time 2h30m

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, 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

DATE AND WALNUT LOAF

Date And Walnut Loaf image

Provided by Craig Claiborne And Pierre Franey

Categories breakfast, side dish

Time 1h30m

Yield One loaf

Number Of Ingredients 13

Ingredients

3/4 pound pitted dates
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
1 1/2 cups, plus 3 tablespoons, flour
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 tablespoons butter, at room temperature, plus butter for greasing a pan
1 1/4 cups sugar
2 small eggs, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped or broken walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)

Steps:

Preheat the oven to 350 degrees.
If the dates are not already chopped, chop them coarsely. There should be about two and one-half cups. Put the dates in a mixing bowl.
Combine the baking soda and boiling water. Blend. Pour the hot mixture over the dates.
Sift together the flour and spices and set aside.
Put the two tablespoons of butter and the sugar in the bowl of an electric mixer and blend. Beat in the eggs and vanilla.
Start beating on low speed while alternately adding the flour mixture and dates with their liquid. Add the walnuts and blend well.
Butter the inside of a standard size loaf pan measuring 9 by 5 by 2 3/4 inches. Pour in the batter and place in the oven. Bake about one hour and 10 minutes or until a straw or thin wooden skewer inserted in the center comes out clean.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 202 milligrams, Sugar 48 grams, TransFat 0 grams

CRAIG CLAIBORNE'S WALNUT AND GINGER CAKE

Craig Claiborne's Walnut and Ginger Cake image

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

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)

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.