Ginger-Brandy Tea Cake

• 1/2 cup (125 ml) unsalted butter
• 1 cup (225 ml) sugar
• 2 large eggs
• 1/2 tsp (2 ml). salt
• 1/4 tsp (1 ml). vanilla extract
• 1 tsp (5 ml). ground ginger
• 2 cups (475 ml) unbleached white flour
• 2-1/2 tsp (12.5 ml). baking powder
• 1/4 cup (60 ml) brandy
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) to 3/4 cup (175 ml) chopped crystallized ginger
• 1 cup (225 ml) coarsely chopped walnuts (optional)
• 4 T unsalted butter
• 1/4 cup (60 ml) sugar
• 1/4 cup (60 ml) brandy

1. Preheat oven to 350 degrees (175 C.).
2. Butter a 9-inch molded cake pan or Bundt pan and dust lightly with flour.
3. Invert pan and tap to remove excess flour.
4. Use an electric mixer to cream butter and sugar until light, about 3 to 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Mix in salt, vanilla and ground ginger.
7. Sift together the flour and baking powder into a small bowl.
8. With a spatula, fold in the flour mixture alternately with the brandy and milk.
9. Gently fold in the chopped ginger and nuts.
10. Do not overmix.
11. Spoon mixture into prepared pan, and bake for 50 to 55 minutes or until top is lightly browned and cake feels firm to the touch.
12. Remove from oven and cool on a rack for 20 minutes before turning cake out of pan.
13. While cake cools, prepare glaze.
14. Melt butter and sugar in a small pan until sugar is dissolved.
15. Remove from heat and stir in brandy.
16. Remove cake from pan and, with a fork, poke a series of holes about -inch deep across the top of the cake.
17. Brush the warm brandy glaze generously over the top and sides of the cake.
18. Repeat until all the glaze is used.
19. Just before serving, dust with powdered sugar.

butter, sugar, eggs, salt, vanilla extract, ground ginger, unbleached white flour, baking powder, brandy, milk, ginger, walnuts, t, sugar, brandy

Taken from online-cookbook.com/goto/cook/rpage/001C17 (may not work)