Walnut And Ginger Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat brown sugar, coffee, oil, molasses and sour cream. Add eggs; beat until well blended. In another bowl, whisk flour, ground ginger, baking soda, cinnamon and salt; gradually beat into molasses mixture. Stir in walnuts and crystallized ginger., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach a drizzling consistency. Drizzle over cake; sprinkle with additional crystallized ginger.

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:

• Preheat oven to 180°C (fan-forced 160°C).
• Grease an 18cm square cake tin.
• Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
• Add the sifted flour and the beaten egg.
• Mix well.
• Pour the mixture into the prepared tin.
• Bake for about 45 minutes.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
• Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
• Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
• Cool the cake completely, then wrap it in foil and freeze for up to 2 months.
• When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.