Equipment
Ingredients
Cake Batter
- 450 g unsalted butter, cubed, room temperature
- 360 g all-purpose flour, sifted
- 225 g candied ginger, 6mm cubes
- 225 g golden raisins
- 450 g walnuts, broken into pieces
- 5 g baking powder
- 2 g fine salt
- 400 g granulated sugar
- 6 egg yolks
- 80 ml sherry wine
- 6 egg whites
Nutrition (per serving)
Method
Preheat oven to 135°C (275°F).
Grease and flour a 10-inch bundt pan, tapping out any excess flour.
Combine the candied ginger, golden raisins, and walnuts in a mixing bowl.
Sift together flour, baking powder, and salt.
Add the sifted flour mixture to the fruit and nuts, tossing until the inclusions are evenly coated.
In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the sherry.
Pour the creamed butter mixture over the floured fruit and nuts, and fold by hand until just combined.
Whip the egg whites in a clean bowl until stiff peaks form.
Gently fold the egg whites into the batter until no white streaks remain.
Transfer batter to the pan and bake on a baking sheet for 2 hours and 15 minutes, or until the internal temperature reaches 93°C (200°F).
Cool the cake in the pan briefly, then invert onto a wire rack to cool completely.
Wrap the cooled cake in cheesecloth and foil, then store in the refrigerator for at least 10 days before serving.
Chef's Notes
- Periodically brushing the wrapped cake with additional sherry, cognac, or rum during the 10-day aging process will enhance moisture and flavor depth.
Storage
Refrigerator: 30 days — Wrap in cheesecloth and foil; the flavor improves significantly after aging for 10 days.
Freezer: 3 months — Wrap tightly in plastic and foil.
Reheating: Serve at room temperature.
