Side Pannel
Mom's Walnut Cake
Ingredients List
- ------------------------------------CAKE------------------------------------
- 1 1/2 c Butter (3 sticks), divided
- 6 lg Eggs, separated
- 1 1/2 ts Baking soda
- 1 1/2 c Buttermilk
- 1 ts Vanilla extract (or more)
- 1/2 ts Salt
- 1 c Sugar, granulated
- 2 1/2 c Confectioner's sugar (4x)
- 2 1/2 c Flour
- Walnut meats
Directions
SYRUP
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water, plus 2 T
2 tb Karo
Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Grease bundt pan (or small
tube pan and a loaf pan). Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.
Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter.
TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes; stir in 2 T hot water. Pour syrup into
pan, pave bottom with walnuts. Pour in batter and bake at 350 degrees F.
about 30-35 minutes, until done. Drizzle cooled cake with walnut liqueur.
Try substituting almonds and Amaretto! (a la Cafe Espresso)
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water, plus 2 T
2 tb Karo
Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Grease bundt pan (or small
tube pan and a loaf pan). Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.
Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter.
TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes; stir in 2 T hot water. Pour syrup into
pan, pave bottom with walnuts. Pour in batter and bake at 350 degrees F.
about 30-35 minutes, until done. Drizzle cooled cake with walnut liqueur.
Try substituting almonds and Amaretto! (a la Cafe Espresso)
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