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Ginger-Brandy Tea Cake
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Recipe Information
Source:
Diane B.

Serves/Makes:12

Ingredients
  • 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
Preparation
  • 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.
Comments
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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