Walnut and Ginger Cake

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 1/4-inch cubes, about 1 cup
• ½ 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
• ⅓ cup Madeira wine or sweet Sherry wine
• 6 egg whites, about 1 cup

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    1100 calories; 69 grams fat; 26 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 23 grams polyunsaturated fat; 112 grams carbohydrates; 5 grams dietary fiber; 73 grams sugars; 15 grams protein; 185 milligrams cholesterol; 261 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Preheat oven to 275 degrees.
2. Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
3. In 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 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.
6. Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
7. Beat egg whites until stiff and fold in thoroughly until they do not show.
8. 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.
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.

2 hour 30 minutes