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.