2 c All-purpose flour
1 1/2 ts Cinnamon
1 1/2 ts Allspice
1 1/2 ts Freshly grated nutmeg
1 ts Baking soda
1 ts Double-acting baking powder
1/2 ts Salt
2 Sticks unsalted butter;
-softened (1 cup)
1 c Sugar
3 lg Eggs; separated
1 ts Vanilla
1 1/4 c Sour cream
1 c Walnuts; toasted lightly,
; cooled, and chopped
; fine
FOR THE GLAZE
1 c Confectioners’ sugar
2 tb Fresh lemon juice
FOR THE CRANBERRY CLUSTER GA
1/2 c Light corn syrup
1/4 c Sugar
1/2 c Cranberries; picked over
Mint sprigs for garnish
Butter well a 3-quart (5-inch-deep) decorative cake pan. Into a bowl sift
together the flour, the cinnamon, the allspice, the nutmeg, the baking
soda, the baking powder, and the salt. In the bowl of an electric mixer
cream together the butter and the sugar until the mixture is light and
fluffy, beat in the egg yolks, 1 at a time, beating well after each
addition, and beat in the vanilla. Beat in the flour mixture alternately
with the sour cream in batches, beginning and ending with the flour mixture
and beating well after each addition. In another bowl with cleaned beaters
beat the egg whites until they just hold stiff peaks, fold them and the
walnuts into the batter gently but thoroughly, and spoon the batter into
the buttered pan, smoothing the top. Bake the cake in the middle of a
preheated 350F. oven for 45 to 50 minutes, or until a tester comes out
clean, transfer it to a rack for 10 minutes, and invert it onto the rack to
cool completely. The cake may be made 1 day in advance and kept wrapped
tightly n plastic wrap.
Make the glaze:
In a small bowl whisk together the sugar and the lemon juice until the
glaze is smooth.
Transfer the glaze to a heavy-duty resealable plastic bag and cut a small
opening with scissors in one corner of the bag. Drizzle the glaze over the
cake in a circular motion and let the cake stand until the glaze is set.
The cake may be glazed 6 hours in advance and kept covered loosely.
Transfer the cake to a cake plate.
Make the cranberry cluster garnish:
In a small heavy saucepan combine the corn syrup and the sugar, bring the
mixture to a boil over moderate heat, stirring until the sugar is
dissolved, and boil the syrup until it is a golden caramel and registers
320F. on a candy thermometer. While the syrup is boiling, oil lightly a
12-inch-square sheet of foil. Working quickly over the foil, with a fork
stir the cranberries into the syrup, lift them out, and transfer them
immediately to the foil, forming them into a cluster with the fork. Let the
cluster cool completely. The cluster may be made 2 hours in advance
(preferably not on a damp day) and kept in a cool, dry place.
Pry the cluster gently from the foil, arrange it on the cake plate, and
garnish it with the mint sprig.
Yields
1 servings