1/2 lb Candied ginger; in 1/4″
-cubes
1 1/2 c Golden raisins
3 3/4 c Walnuts: preferably black
-walnuts; broken in pieces
3 c Sifted all-purpose flour;
-sift then measure
1 ts Baking powder
Salt; to taste
1 lb Butter – (4 sticks); cut in
-1″ cubes
2 c Granulated sugar
6 Eggs; separated
1/3 c Madeira or sweet sherry
Preheat oven to 275 degrees. Lightly butter a 10-inch, 12-cup bundt
pan. Sprinkle with flour; shake pan to coat inside. Shake out excess.
In a mixing bowl, combine ginger, raisins and walnuts. Sift together
the flour, baking powder and salt. Sift this mixture over ginger and
nut mixture. Put the butter in the bowl of an electric mixture. Start
beating while gradually adding the sugar. Beat until fluffy.
Gradually beat in egg yolks. Beat in madeira. Pour and scrape this
mixture over nuts; blend thoroughly. This is best done by hand. Beat
the egg whites until stiff; thoroughly fold in, until they do not
show. Pour batter into the prepared pan, and smooth over the top with
a spatula. Set pan on a baking sheet and place in oven. Bake about 2
1/4 hours, until cake is puffed above pan and nicely browned on top
or until internal temperature is 200 degrees on a thermometer. Remove
cake from pan shortly after baking. Tapping the bottom of the pan
with a heavy knife will help. Store cake for at least 10 days. If
desired, add occasional touch more of madeira or sherry (or cognac or
rum, if desired). Keep closely covered, wrapped in cheesecloth or
foil, and refrigerated until ready to use. Yield: 12 servings.
Yields
12 servings
