Esta es una exhibición prevé de cómo se va ver la receta de 'Craig Claiborne's Walnut And Ginger Fruitcake' imprimido.

Receta Craig Claiborne's Walnut And Ginger Fruitcake
by Global Cookbook

Craig Claiborne's Walnut And Ginger Fruitcake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/2 lb Candied ginger in 1/4" cubes
  • 1 1/2 c. Golden brown raisins
  • 3 3/4 c. Walnuts: preferably black walnuts broken in pcs
  • 3 c. Sifted all-purpose flour sift then measure
  • 1 tsp Baking pwdr Salt to taste
  • 1 lb Butter - (4 sticks) cut in 1" cubes
  • 2 c. Granulated sugar
  • 6 x Large eggs separated
  • 1/3 c. Madeira or possibly sweet sherry

Direcciones

  1. Preheat oven to 275 degrees. Lightly butter a 10-inch, 12-c. bundt pan. Sprinkle with flour; shake pan to coat inside. Shake out excess.
  2. In a mixing bowl, combine ginger, raisins and walnuts. Sift together the flour, baking pwdr and salt. Sift this mix over ginger and nut mix.
  3. Put the butter in the bowl of an electric mix. Start beating while gradually adding the sugar. Beat till fluffy. Gradually beat in egg yolks. Beat in madeira. Pour and scrape this mix over nuts; blend thoroughly. This is best done by hand.
  4. Beat the egg whites till stiff; thoroughly mix in, till they don't show.
  5. 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 hrs, till cake is puffed above pan and nicely browned on top or possibly till internal temperature is 200 degrees on a thermometer.
  6. 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 you like, add in occasional touch more of madeira or possibly sherry (or possibly cognac or possibly rum, if you like). Keep closely covered, wrapped in cheesecloth or possibly foil, and refrigerated till ready to use.
  7. Yield: 12 servings.