Mom's Walnut Cake
Yield
1 cakePrep
25 minCook
40 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| ½ | cup |
butter
|
|
| 6 | large |
eggs
separated |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 ½ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
or more to taste |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sugar
granulated |
|
| 2 ½ | cups |
powdered sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | x |
walnuts
|
*
|
| syrup | |||
| 2 | cups |
brown sugar, light
|
*
|
| ½ | cup |
butter
|
|
| ⅔ | cup |
water
plus 2 tablespoons |
|
| 2 | tablespoons |
corn syrup, white (karo)
|
*
|
| 1 | tablespoon |
pineapple juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 118 | ml |
butter
|
|
| 6 | large |
eggs
separated |
|
| 7.5 | ml |
baking soda
|
|
| 355 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
or more to taste |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sugar
granulated |
|
| 591 | ml |
powdered sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 1 | x |
walnuts
|
*
|
| syrup | |||
| 473 | ml |
brown sugar, light
|
*
|
| 118 | ml |
butter
|
|
| 158 | ml |
water
plus 2 tablespoons |
|
| 3E+1 | ml |
corn syrup, white (karo)
|
*
|
| 15 | ml |
pineapple juice
|
|
Directions
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℉ (180℃).
Soften ½ cup 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 until 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 ½ teaspoon salt on egg whites.
Beat until stiff, but not dry.
Fold egg whites into batter.
Topping: Melt ½ cup butter in large skillet over medium heat; add pineapple juice and the sugar.
Add water and Karo and cook at a high, rolling boil for about 3 minutes; stir in 2 tablespoon hot water.
Pour syrup into pan, pave bottom with walnuts.
Pour in batter and bake at 350℉ (180℃) F about 30 to 35 minutes, until done.
Drizzle cooled cake with a walnut liqueur, if desired.
Try substituting almonds and Amaretto!
