Mom's Walnut Cake

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!