well. i found out the disadvantages of not posting memorable meals and standout recipes here. i was scrolling through my Picasa pictures and saw some luscious looking blonde brownies…that i could not recall making. so! to avoid that uneasy feeling of semi-panic and somewhat sadness, i am going to ((try and) keep better tabs on the continuing eating adventures of baby rambutan.
this cake is a blend of a couple of recipes, one from an old food magazine, and the other from our local newspaper food section. i have to remember how to bake it because my boys (daughter’s still at university) declared it a keeper.
i really enjoy the zing of ginger–it just goes so well with the orange and lemon zests, but feel free to omit. (if omitting ginger, add the 1/4 cup sugar to the total sugar amount).
this moist and tasty cake just might take the edge off of the winter chill.
glazed citrus ginger butter cake
butter (for the pan)
flour (for the pan)
3 tbsps. chopped fresh peeled ginger
1/4 cup sugar
4 tsps. grated lemon zest
4 tsps. grated orange zest
1 tbsp. lemon juice
1 tbsp. orange juice
3 & 1/3 cups flour
1/2 tsp. baking powder
1 tsp. salt
3/4 lb. (3 sticks) unsalted butter at room temp.
2 & 1/4 cups sugar
2 tsps. vanilla extract
2/3 cup heavy cream
1/4 cup whole milk
set the oven at 350°F. lightly butter a 10-inch Bundt pan. dust the pan with flour, tapping out the excess.
in a food processor, combine the ginger and 1/4 cup sugar and process till finely ground. mixture will be wet.
in a bowl, combine the lemon and orange rinds, and lemon and orange juices.
in another bowl, whisk the flour, baking powder and salt to blend.
in an electric mixer on medium-high speed, cream the butter for 3 minutes. add the sugar in 3 additions, beating for 1 minute after each. add the lemon-orange mixture and the ginger-sugar and beat for 1 minute. beat in the eggs one at a time, mixing only until incorporated. blend in vanilla. (scrape the sides and bottom of bowl and beater constantly.)
with the mixer set on low, add the flour mixture in 3 additions alternating the heavy cream, beginning and ending with the flour. scrape bowl and beater often. add the milk and beat for 45 seconds.
spoon the batter into the pan, and smooth the top.
bake the cake for 55 minutes to 1 hour, or until a skewer/tester comes out clean. the baked cake will pull away from the sides of the pan and the top will be set.
rest the cake on a rack to cool for 10 minutes.
1/4 cup sugar
1/3 cup lemon juice (or orange & lemon )
whisk the sugar and juice until somewhat dissolved. turn the cake onto a wire rack. stir the glaze before brushing on the cake, using little strokes with a brush.
(recipes from Gourmet magazine and the Boston Globe)