| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes, Desserts |
1 |
Cake |
INGREDIENTS
| 1 |
c |
C and H Golden Brown Sugar firmly packed |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Finely chopped walnuts |
| 3/4 |
c |
C and H Golden Brown Sugar firmly packed |
| 1/2 |
c |
Butter |
| 3 |
|
Eggs |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CRUMB MIXTURE
CAKE BATTER
Crumb mixture: Combine sugar and flour. Cut in butter until mixture is
crumbly. Stir in nuts. Set aside.
Cake: Cream together sugar, butter and eggs. Combine remaining flour,
baking powder, soda and salt. Add buttermilk alternately with flour
mixture. Stir in vanilla. Batter will be thick.
Spoon half the batter into well greased 12 cup bundt pan, sprinkle with
half the crumb mixture. Add remaining batter and top with remaining crumb
mixture. Bake in 350 degree oven 1 hour. Cool 5 minutes. Invert on cake
plate. Cool. (May be served warm, but not hot.) 12 to 16 servings.
Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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