Craig Claiborne's Walnut And Ginger Fruitcake

Recipe Ingredients

1/2 lb	227g / 8oz	Candied ginger - in 1/4" cubes
1 1/2 cups	240g / 8.5oz	Golden raisins
3 3/4 cups	888ml	Walnuts: preferably black walnuts - broken in pieces
3 cups	187g / 6.6oz	Sifted all-purpose flour - sift then measure
1 teaspoon	5ml	Baking powder
		Salt - to taste
1 lb	454g / 16oz	Butter - (4 sticks) - cut in 1" cubes
2 cups	396g / 13oz	Granulated sugar
6		Eggs - separated
1/3 cup	78ml	Madeira or sweet sherry

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 12-14-1998 - From Favorites Fruitcakes, by Moira Hodgson (HarperCollins, 1993)

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