Recipe by Chef MB
This is my family's favorite Christmas cake. Ever since I started making it when the girls were babies, everyone who tastes it falls in love. You have to like ginger, though. Don't remember where I got the recipe, but it makes a lot, and the longer it sits, wrapped, in your fridge, the better it gets. Prep time DOES NOT INCLUDE time to soak the fruit in rum.
- 1 cup crystallized ginger, cut in small cubes
- 1 cup ginger, preserved in syrup, diced
- 1 cup currants
- 1 cup walnuts, chopped
- 1 cup dark rum
- 3 cups flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons fresh ginger, grated
- 2 teaspoons cinnamon
- 1 1⁄2 teaspoons nutmeg
- 2 cups butter
- 2 cups sugar
- 6 eggs, separated, at room temp
- 1 tablespoon vanilla
Directions See How It's Made
- Place both kinds of chopped ginger, currants and walnuts in a large glass bowl. Pour in rum, mix together well. Cover with plastic wrap and let sit at least overnight, or up to three days.
- After fruit has soaked, butter and flour the inside of a 10" fluted pan.
- Heat oven to 300.
- In large bowl, cream butter until light. Add the sugar in two portions and keep beating after each addition.
- Add the egg yolks one at a time, beating well after each addition.Blend in vanilla.
- Add the sifted dry ingredients in two additions, beating just until the flour particles have been absorbed.
- By hand, stir in the marinated fruit and nuts, plus any rum in the bottom of the bowl.
- Beat the egg whites till they are foamy, add a pinch of salt, and continue beating till firm, not stiff, peaks are formed.
- Beat 3 large spoonfuls of the whites into the batter, then fold in remaining whites until no patches of white remain in the batter. This requires a VERY large bowl and a rubber spatula with some backbone.
- Pour into prepared pan and bake on lower level of rack in oven for 15 minutes.
- Reduce oven temp to 275 and continue baking for one hour and 30 minutes, or till cake tests done.
- Cool cake on rack for 10 minutes, then remove to a wire rack to cool completely.
- Store, well wrapped in an airtight container, in the fridge for at least a week.
- Note: to avoid any problems with sticking, you might want to line the pan with parchment paper. Can also be baked in two loaf pans instead of one large pan.