Yo’s Walnut Gingerbread Cake

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1 ½ cups Unsalted butter
3 cups Sugar
1 Tablespoon ground Cinnamon
2 Tablespoons ground Ginger
1 teaspoon Nutmeg (I’ll be grating fresh nutmeg, but you can substitute ground nutmeg as well)
1 teaspoon ground cloves
4 Eggs
4 Egg Yolks
1 Tablespoon Orange Juice
1 Tablespoon Orange Zest
4 ½ cups Flour
1 teaspoon Salt
3 cups boiling water
1 Tablespoon Baking soda
2 ½ cups Walnuts, chopped
2 ½ cups Raisins, chopped

Item Name:	Availability:
Stand Mixer With Paddle Attachment	Add to Cart - $389.99
Mixing Bowls	Add to Cart - $19.99
Whisk	Add to Cart - $8.99
Sieve	Add to Cart - $9.99
Microplane	Add to Cart - $14.22
Rubber Spatula	Add to Cart - $10.39
3 x 8” Round Cake Pans	Add to Cart - $11.99
Parchment Paper	Add to Cart - $12.99
Chef’s Knife	Add to Cart - $15.99

Walnuts & Raisins

Place your chopped walnuts and raisins in a bowl along with the baking soda. Pour the boiling water over top and set aside.

Zest & Juice Orange

Take your fresh orange, and zest with microplane until you have 1 tablespoon of orange zest. Once you’ve got all your zest, slice in half and juice until you have 1 tablespoon of juice. Set aside.

Sift Dry Ingredients

Sift your flour and salt. Set aside.

Cream Butter & Sugar

Cream your butter, sugar, cinnamon, ginger, cloves and nutmeg in your mixer at medium speed until light and fluffy. Approximately 8-10 minutes.

Add Eggs & Orange

Add your eggs and egg yolks to your creamed butter and sugar mixture, two at a time. Blend until incorporated.

Add Dry & Wet Ingredients

Alternate your dry ingredients with your warm walnut/raisin mixture in small increments. Begin by adding your dry ingredients and then your wet, mixing until incorporation each time. Add the dry in 4 parts, and the wet in 3, beginning and ending with dry.

Bake

Pour your batter into your prepared pans, and bake at 350 degrees for 1 hour, or until a toothpick comes out clean. Allow to cool completely in pans on a wire rack.