Triple Ginger Nut Loaf

By clawson

"In a Nutshell: Cooking and Baking With Nuts and Seeds," by Cara Tannenbaum and Andrea Tuntinjian.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter
• 13/4 cups sugar
• 3 tablespoons freshly grated ginger
• 4 large eggs, separated
• 2/3 cup sour cream
• 3/4 cup finely chopped pecans
• 1/2 cup diced candied ginger

Preparation

Step 1

Preheat the oven to 350 degrees.

Mix the flour, ground ginger, baking soda and salt together in a bowl.

Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with 1¼ cups sugar on medium speed until soft, about 2 minutes.


Add the fresh ginger and beat for another minute. Beat in the egg yolks, one at a time, scraping down the sides of the bowl and mixing well after each addition.

Reduce the speed to low and add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, mixing well and scraping down sides of the bowl.

Transfer the batter to a large bowl and set aside.

In the clean and dry bowl of the mixer and using the whip attachment, beat the egg whites until opaque and frothy. Begin adding the remaining ½ cup sugar in a slow, steady stream until you have soft white peaks.

Gently fold in 1/3 of the egg whites to the batter to lighten it up, then fold in the rest of the egg whites.

Scrape into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 80 minutes. Cool on a rack.