Print Friendly Recipe
- Diane B.
- Cake Ingredients:
- 1/2 cup (125 ml) unsalted butter
- 1 cup (225 ml) sugar
- 2 large eggs
- 1/2 tsp (2 ml). salt
- 1/4 tsp (1 ml). vanilla extract
- 1 tsp (5 ml). ground ginger
- 2 cups (475 ml) unbleached white flour
- 2-1/2 tsp (12.5 ml). baking powder
- 1/4 cup (60 ml) brandy
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) to 3/4 cup (175 ml) chopped crystallized ginger
- 1 cup (225 ml) coarsely chopped walnuts (optional)
- Glaze Ingredients:
- 4 T unsalted butter
- 1/4 cup (60 ml) sugar
- 1/4 cup (60 ml) brandy
- Preheat oven to 350 degrees (175 C.).
- Butter a 9-inch molded cake pan or Bundt pan and dust lightly with flour.
- Invert pan and tap to remove excess flour.
- Use an electric mixer to cream butter and sugar until light, about 3 to 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Mix in salt, vanilla and ground ginger.
- Sift together the flour and baking powder into a small bowl.
- With a spatula, fold in the flour mixture alternately with the brandy and milk.
- Gently fold in the chopped ginger and nuts. Do not overmix.
- Spoon mixture into prepared pan, and bake for 50 to 55 minutes or until top is lightly browned and cake feels firm to the touch.
- Remove from oven and cool on a rack for 20 minutes before turning cake out of pan.
- While cake cools, prepare glaze.
- Melt butter and sugar in a small pan until sugar is dissolved.
- Remove from heat and stir in brandy.
- Remove cake from pan and, with a fork, poke a series of holes about -inch deep across the top of the cake.
- Brush the warm brandy glaze generously over the top and sides of the cake.
- Repeat until all the glaze is used.
- Just before serving, dust with powdered sugar.
- You may serve with whipped cream sweetened with sugar and a bit of brandy. You could garnish the cake with sprigs of rosemary or mint. Or, you could intend to do so and forget, as I did.
This recipe appeared in the Sacramento Bee in early March, 2002.
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