Craig Claibornes Walnut And Ginger Cake Recipes

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.

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.

Steps:

• Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
• Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
• Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
• Increase the oven heat to 475 degrees.
• Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
• In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
• Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.

Steps:

• Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
• In another saucepan, combine the milk and cream and bring just to the simmer.
• Meanwhile, put the ginger into the container of a food processor or electric blender. Blend thoroughly. There should be about three tablespoons. Set aside.
• Add about one-half cup of the hot milk and cream to the egg yolk mixture, beating rapidly with a whisk. Add the remaining hot liquid, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Add the ginger and stir. Bring the mixture almost, but not quite, to the boil, stirring constantly. The correct temperature is 180 degrees.
• Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
• Let it stand until cool and add the nuts and vanilla.
• Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer's instructions.