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Thursday, November 29

Ginger-almond bundt cake

Almonds, toasted, finely chopped
1 cup
Flour, all-purpose
3 cups
Baking powder
2 teaspoons
Salt
1 teaspoon
Milk, whole, room temperature
¾ cup
Ginger, freshly grated
1 tablespoon +
1 tablespoon
Vanilla extract
1 tablespoon
Butter, unsalted, room temperature
1 cup
Sugar, granulated
1 cup +
½ cup
Sugar, golden brown, packed
1 cup
Eggs, room temperature
3 whole +
2 yolks
Disaronno liqueur
1 cup
Water
¼ cup
  1. Preheat oven to 350°F, and arrange a rack in the lower third. 
  2. Brush a 12-cup bundt pan thoroughly with melted butter. 
  3. Coat with a dusting of flour, and tap out any excess. 
  4. Sprinkle nuts in the bottom of the pan; set aside. 
  5. Combine butter, 1 cup of granulated sugar, and brown sugar in a stand mixer bowl with the paddle attached. 
  6. Beat on medium speed until the mixture resembles wet sand and is light, about 3 minutes. 
  7. Add eggs one at a time, beating until incorporated and the mixture is smooth. 
  8. Scrape down the mixer bowl sides and bottom. 
  9. Reduce speed to low, and whisk in 1/3 of the flour mixture until just moistened. 
  10. Whisk in ½ of the milk mixture until moistened. 
  11. Repeat until all ingredients are added, ending with the flour mixture. 
  12. Transfer to the prepared bundt pan, and smooth out the batter. 
  13. Bake until the cake sets and is golden brown, about 50 minutes. 
  14. Transfer to a rack, let cool for 10 minutes, and then invert the cake onto a wire rack, removing the pan; let cool completely. 
  15. In a small saucepan over medium heat, combine the liqueur, water, remaining sugar, and remaining ginger. 
  16. Bring to a boil, and cook until it reduces, about 5 minutes. 
  17. Strain, and set aside to cool slightly. 
  18. When the cake is room temperature, use a skewer to poke holes across the top of the cake. 
  19. Drizzle the syrup into the holes, spoonful at a time, ensuring it goes inside the cake and not down the sides. 
  20. Let set at least 4 hours for the syrup to soak into the cake. 

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