Best 2 Craig Claibornes Walnut And Ginger Cake Recipes

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In the realm of culinary delights, Craig Claiborne's Walnut and Ginger Cake stands as a testament to the harmonious fusion of flavors and textures. This classic recipe, hailing from the pages of The New York Times, captivates the senses with its moist and tender crumb, studded with the nutty crunch of walnuts and the warm, aromatic embrace of ginger. As you delve into this culinary journey, you'll discover a symphony of flavors and textures that dance upon the palate, leaving you with a lingering desire for more.

Alongside this timeless classic, the article also presents a tantalizing array of other delectable recipes that are sure to satisfy your sweet cravings. From the indulgent Chocolate Ganache Torte, with its rich and decadent layers, to the nostalgic charm of Grandma's Apple Cake, reminiscent of cozy afternoons spent in the kitchen, each recipe promises a unique and unforgettable experience. Whether you seek a sophisticated dessert to impress your guests or a comforting treat to warm your soul, this article has something for every palate.

Let's cook with our 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

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

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

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.

Nutrition Facts : Calories 857.4, Fat 57.8, SaturatedFat 22.6, Cholesterol 175.7, Sodium 380.1, Carbohydrate 78.1, Fiber 4.1, Sugar 45.8, Protein 13

Tips:

  • Mise en Place: Always prepare all your ingredients and equipment before you start baking. This will make the process smoother and less stressful.
  • Toast the Walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch to the cake. Make sure to toast them until they are fragrant and slightly browned, but not burnt.
  • Use Fresh Ginger: Fresh ginger is essential for this recipe. It provides a bright, spicy flavor that complements the walnuts and molasses. Do not substitute ground ginger, as it will not provide the same flavor.
  • Cream the Butter and Sugar Until Light and Fluffy: This step is important for creating a smooth and airy cake. Cream the butter and sugar together until they are light and fluffy, and the sugar has dissolved.
  • Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Do Not Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cake is cooked through. Do not overbake the cake, as this will dry it out.
  • Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting and sliding off the cake.

Conclusion:

Craig Claiborne's Walnut and Ginger Cake is a classic recipe that is sure to impress your friends and family. It is a moist, flavorful cake with a tender crumb and a delicious walnut and ginger flavor. The cake is easy to make and can be prepared in advance, making it a great option for busy weeknights or special occasions.

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