Chuck's Golden Ginger Cake
- 1 cup crystallized ginger, diced
- 1 cup dates, pitted and cut into thirds
- 1 cup pecans, cut into small pieces
- 1/2 cup roasted pistachio nuts, shelled
- 1/2 cup golden raisins
- 1 1/2 cups sifted all-purpose flour
- 1 tsp. baking powder
- 8 Tbs. (1 stick) unsalted butter
- 1/2 cup firmly packed light brown sugar
- 3 eggs, lightly beaten
- 1 Tbs. grated orange zest
- 3 Tbs. milk
- 1 tsp. vanilla extract
- Whole ginger pieces, dates and pecan halves
- 1/4 to 1/3 cup Grand Marnier
Preheat an oven to 325°F. Grease and flour a 7-inch springform pan or 7-cup tube pan.
In a bowl, stir together the crystallized ginger, dates, pecans, pistachio nuts and raisins until blended. Set aside.
Over a sheet of waxed paper, sift together the flour and baking powder. Set aside.
In a large bowl, using an electric hand mixer, beat the butter and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs a little at a time, beating until the mixture is fluffy, then add the orange zest.
Using a rubber spatula, fold in the flour mixture in three additions, alternating with the milk and vanilla and ending with the flour, until smooth and no lumps of flour remain. Then fold in the ginger, date, nut and raisin mixture; do not overmix. Spoon the batter into the prepared pan, smooth the top with a spatula, and decorate with the ginger pieces, dates and pecans.
Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, about 1 1/4 hours. Transfer the pan to a wire rack and let cool for about 20minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
While the cake is still warm, insert a thick skewer through the top in 6 to 8 places and fill the holes with Grand Marnier. Wrap the cake tightly with plastic wrap and then with aluminum foil. Store in an airtight container for at least 3 days before serving.