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Ginger Cake
Makes one 12 x 18 inch sheet cake
INGREDIENTS
2-3 tablespoons unsalted butter, melted
1 1/2 cups flour
10 tablespoons (5 ounces) unsalted butter, softened
10 tablespoons (5 ounces) brown sugar
4 egg yolks
2/3 cup dark molasses
1 1/2 tablespoons baking soda
2 tablespoons boiling water
5 teaspoons ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice or ground cloves
1/2 cup sour cream
6 egg whites
1/3 cup sugar
METHOD
1 In a bowl, cream the butter and brown sugar. Beat in the egg yolks,
1 at a time, then mix in the molasses.
2 Activate the baking soda by dissolving it in the boiling water, then
mix it into the batter.
3 Sift in the flour, ginger, nutmeg, cinnamon, salt, and allspice or
cloves. Mix in the sour cream.
4 In a clean bowl, whip the egg whites until they hold soft peaks.
Slowly beat in the sugar and continue to beat to stiff shiny peaks.
5 Gently fold the egg whites into the batter.
6 Pour batter into greased slow cooker. Smooth out the top evenly.
7 Cover and cook on HIGH for 2 to 2 1/2 hours until puffed and a knife
inserted off center comes out clean.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
Poached Pears in Zinfandel
4 servings
INGREDIENTS
4 ripe pears
1 lemon
1 bottle Zinfandel
1 whole vanilla bean, split in half
1/2 teaspoon black peppercorns
1/2 cinnamon stick
1/3 cup sugar
1 box fresh raspberries
Fresh mint sprigs for garnish
METHOD
1 Peel, halve and core the pears. Rub each half with lemon juice.
2 In a greased slow cooker, combine the zinfandel, vanilla bean,
peppercorns, cinnamon stick and sugar.
3 Add the pears and poach them on HIGH for 2 1/2 to 3 1/2 hours
or until tender. Serve with whipped cream.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
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