Christmas Cake
Recipe By :Williams Sonoma
Catalogue/Christmas 1997
Serving Size : 12
1 cup crystallized ginger -- diced
1 cup dates -- pitted, cut in thirds
1 cup pecans -- in small pieces
1/2 cup roasted pistachio nuts -- shelled and cut in half
1/2 cup golden raisins
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
4 ounces unsalted butter
1/2 cup firmly packed light brown sugar
3 eggs -- lightly beaten
1 tablespoon grated orange rind
3 tablespoons milk
1 teaspoon vanilla extract
Whole ginger pieces, dates and pecan halves for garnish
1/4 cup Grand Marnier -- (1/4 to 1/3)
Preheat oven to 325 degrees F. Butter and flour a 7" springform pan.
In one bowl, mix ginger, dates, nuts and raisins. In another, sift together flour and baking powder.
In an electric mixer bowl, beat butter and brown sugar until fluffy. While beating, add eggs. Add orange zest and beat until fluffy. Use a rubber spatula to fold in flour mixture a third at a time, alternating with milk and vanilla, then add ginger/date/nut mixture. Do not overmix.
Spoon into prepared pan, smooth top and decorate with ginger pieces, dates and pecans. Bake until lightly browned 1-1/4 - 1-1/2 hours. Cool in pan, 20 minutes. Remove from pan and place on rack.
While warm, insert a thin skewer through the top in 6-8 places and fill each hole with Grand Marnier. Cool completely.
Soak a piece of cheesecloth with Grand Marnier and wrap the cake tightly, then wrap in foil and store in an airtight container for several days before serving.
Source:
"Gail's"
S(Forum Member):
"Pat/No.Ca."
Start to Finish Time:
"2:00"
T(Baking Time):
"1:30"
Recipe By :Williams Sonoma
Catalogue/Christmas 1997
Serving Size : 12
1 cup crystallized ginger -- diced
1 cup dates -- pitted, cut in thirds
1 cup pecans -- in small pieces
1/2 cup roasted pistachio nuts -- shelled and cut in half
1/2 cup golden raisins
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
4 ounces unsalted butter
1/2 cup firmly packed light brown sugar
3 eggs -- lightly beaten
1 tablespoon grated orange rind
3 tablespoons milk
1 teaspoon vanilla extract
Whole ginger pieces, dates and pecan halves for garnish
1/4 cup Grand Marnier -- (1/4 to 1/3)
Preheat oven to 325 degrees F. Butter and flour a 7" springform pan.
In one bowl, mix ginger, dates, nuts and raisins. In another, sift together flour and baking powder.
In an electric mixer bowl, beat butter and brown sugar until fluffy. While beating, add eggs. Add orange zest and beat until fluffy. Use a rubber spatula to fold in flour mixture a third at a time, alternating with milk and vanilla, then add ginger/date/nut mixture. Do not overmix.
Spoon into prepared pan, smooth top and decorate with ginger pieces, dates and pecans. Bake until lightly browned 1-1/4 - 1-1/2 hours. Cool in pan, 20 minutes. Remove from pan and place on rack.
While warm, insert a thin skewer through the top in 6-8 places and fill each hole with Grand Marnier. Cool completely.
Soak a piece of cheesecloth with Grand Marnier and wrap the cake tightly, then wrap in foil and store in an airtight container for several days before serving.
Source:
"Gail's"
S(Forum Member):
"Pat/No.Ca."
Start to Finish Time:
"2:00"
T(Baking Time):
"1:30"