Nutcracker Sweet Ginger Walnut Loaf
Take a crack at this one. Colorful wooden nutcrackers have long graced German homes. Carved and painted into the shapes of soldiers and kings, they were the inspiration for Hoffmann’s much-loved Christmas story, The Nutcracker. The wonderful aroma of freshly baked gingerbread has become a holiday tradition in many homes. Cap off an evening at the theater in royal fashion with this exquisitely moist and flavorful ginger-walnut loaf.
1 cup applesauce
1/4 cup molasses
1/4 cup corn syrup
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon each, ground cloves, salt and pepper
2 large eggs
2/3 cup packed brown sugar
1/3 cup canola oil
1 cup chopped California Walnuts, toasted
1/4 cup chopped candied ginger
- Grease and flour an 8-inch square baking pan. Set aside.
- In medium saucepan, bring applesauce to boil over medium heat. Remove from heat. Stir in molasses, corn syrup and baking soda. Mixture will bubble. Let cool slightly.
- In medium bowl, whisk together flour, ginger, cinnamon, cloves, salt and pepper.
- In separate bowl, beat eggs with brown sugar until fluffy. Beat in oil. Stir in flour mixture in three additions, alternating with two additions of the molasses mixture. Gently fold in walnuts and candied ginger. Pour into prepared pan.
- Bake in 325°F (160°C) oven about 45 minutes or until cake tester comes out clean. Cool on rack.
- Serve warm with whipped cream or dust with powdered sugar.
Makes 9 servings.
Nutritional Information Per Serving (1/4 of recipe): 5.8 g protein, 18.5 g fat, 55.7 g carbohydrates, 3.7 mg iron, 74 mg calcium, 233 mg sodium, 2.1 g fibre, 399 calories. Excellent source of iron. Good source of thiamine, folacin, magnesium.
Recipe and photograph provided courtesy of California Walnuts.