Saturday, November 29, 2014

Maida Heatter's white pepper lemon ginger cake

It's been years since we've made this, but I still remember it, so I figured I should record the recipe when I got a chance. Likely not for everyone, but for lovers of all the flavors, like me, it really works.
We got it from Maida Heatter's Cakes.

zest from 2 large lemons
2 T lemon juice
1/2 oz fresh ginger
3 c sifted AP flour
3/4 t baking soda
3/4 t baking powder
1/2 t salt
2 t white pepper
8 oz butter
1 3/4 c sugar
3 eggs
1 c buttermilk

Preheat oven to 325. Butter and flour a 10-12 c tube pan.

Mix zest and juice. Grate ginger and add.

Sift together flour, soda, baking powder, salt, and pepper.

In large bowl, beat butter until soft. Add sugar; beat about 1 minute. Add eggs one at a time, beating until incorporated after each addition.

On low or by hand, add sifted dries in three additions alternately with the buttermilk in 2 additions. Stir in lemon and ginger mixture.

Turn into pan, smooth by jerking pan. Bake 1 hr and 15-20 minutes, till cake tests dry. Let stand in pan 5-10 minutes before removing.

While the cake bakes, prepare glaze. Stir and let stand:
1/3 c lemon juice
1/2 c sugar

When cake is removed from pan, stir the glaze and use a pastry brush to brush the glaze all over the cake, including the hole in the middle. The cake will absorb it all. If some drips off, pour it back over the cake.

Let stand until cool. It is even better the next day or two.

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