Ginger Date Pecan Bundt Cake
Ingredients:
1 1/4 cups barley flour
1 1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fresh ground cardamom, if desired
1 teaspoon Clabber Girl baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 cup vegetable oil
1/4 cup molasses
3 large eggs, at room temperature
3/4 cup boiling water
2/3 cup crystallized ginger
1 1/4 cups pecans, chopped
1 cup dates, pitted, chopped and tossed with a few tablespoons of flour
to prevent sticking
Instructions:
Position an oven rack in the lower third of the oven and preheat to
350° F. Butter and flour a 10- to 12-cup bundt or fluted tube pan and
tap out the flour.
Whisk together the two flours, sugar, cinnamon, nutmeg, cardamom, baking
powder, baking soda, and salt into a large bowl and make a well in the
center. Measure the oil in a glass measuring cup and add the molasses,
then whisk in the eggs. Pour the liquids into the flour mixture and
whisk, adding the boiling water as you go. (Do not pour the boiling
water directly onto the egg mixture, or the eggs may curdle.) Stir in
the ginger, pecans and dates and spread in the prepared pan.
Bake until a wooden toothpick inserted in the cake comes out clean,
about 40 - 50 minutes. (If using a cast-iron cake pan with a dark
surface, bake for 5 minutes, then lower the oven temperature to 325°
F, and start testing for doneness after 40 minutes of total baking
time.) Let cool on a wire cake rack for 20 minutes. Invert and unmold
onto the cake rack. Sieve powdered sugar over the cake, if you like.
© Copyright 2010 Clabber Girl Corporation.
Hugs
Melanie
[Non-text portions of this message have been removed]
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