Craig Claibornes Walnut And Ginger Cake Food

CRAIG CLAIBORNE'S WALNUT AND GINGER CAKE

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.

WALNUT AND GINGER CAKE

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.

CRAIG CLAIBORNE'S PASTRY CREAM

Steps:

• Blend 1 cup of the milk and the cream in a saucepan and bring to a boil.
• As mixture is heating, put egg yolks and sugar in a mixing bowl and beat until pale yellow. Add cornstarch to yolk mixture and beat well. Add remaining 1/2 cup milk and beat until blended.
• When milk and cream are at a boil, remove from heat. Add yolk mixture, beating rapidly with a wire whisk.
• Return to the heat and bring to a boil, stirring constantly with the whisk. When thickened and boiling, remove from heat and add Grand Marnier. Let cool, stirring occasionally.

DATE AND WALNUT LOAF

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.