Best 3 Craig Claibornes Walnut And Ginger Cake Recipes
Indulge in the exquisite taste of Craig Claiborne's Walnut and Ginger Cake, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of flavors and textures. Crafted with a symphony of warm spices, aromatic ginger, and the nutty crunch of walnuts, this cake is an ode to culinary excellence, leaving you craving for more with every bite. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to create this delectable treat in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
CRAIG CLAIBORNE'S WALNUT AND GINGER CAKE
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
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
CRAIG CLAIBORNE'S GANACHE
Provided by Craig Claiborne
Categories dessert
Time 15m
Yield About 2 ¾ cups
Number Of Ingredients 2
Steps:
- Put chocolate into mixing bowl.
- Put cream in saucepan and bring barely to simmer.
- Add hot cream to chocolate, stirring with rubber or plastic spatula. Stir until mixture is velvety and smooth. Scrape into bowl of electric mixer and start beating at medium speed. Continue beating until it lightens in color; take care not to overbeat or it will harden. It is best to prepare mixture in a cool place until it is slightly thickened. Take care that it remains somewhat liquid. Use as filling for chocolate truffles, layer cakes and other dessert
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 12 milligrams, Sugar 16 grams
WALNUT AND GINGER CAKE
Provided by Craig Claiborne
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
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
Tips:
- Toasting the walnuts enhances their flavor and makes them crunchier.
- Use fresh ginger for the best flavor. Peel and grate it finely.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
Conclusion:
Craig Claiborne's Walnut and Ginger Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist crumb, crunchy walnuts, and warm ginger flavor, this cake is sure to be a hit with everyone who tries it.
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