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	View On Parsel
Mixing Bowls	View On Parsel
Whisk	View On Parsel
Sieve	View On Parsel
Microplane	View On Parsel
Rubber Spatula	View On Parsel
3 x 8” Round Cake Pans	View On Parsel
Parchment Paper	View On Parsel
Chef’s Knife	View On Parsel

Preparation

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.

Congratulations!

If all went well, you should see something that looks like this...

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