| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Vegetables |
|
Desserts, Cakes |
8 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 1/2 |
c |
Bisquick |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cloves |
| 3/4 |
ts |
Baking powder |
| 2 |
c |
Sugar |
| 2 1/2 |
c |
Chopped walnuts |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Vegetable oil |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
|
2" strip orange peel |
| 1 |
|
2" strip lemon peel |
| 1/2 |
|
Cinnamon stick |
| 1/4 |
c |
Honey |
| 1/2 |
|
Lemon; juiced |
| 1/4 |
c |
Walnuts |
| 1 |
ts |
Ground cinnamon |
INSTRUCTIONS
In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon,
salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped
walnuts, milk, and oil. Blend them together with an electric mixer for 5
minutes. Turn the mixer on high and beat the batte for 15 seconds. Preheat
the oven to 375 F. Pour the batter into a baking pan that is 10 x 14
inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a
toothpick inserted comes out clean. Remove the cake and let it sit for 2
hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel,
lemon peel, and cinnamon stick. Bring the ingredients to a boil and then
simmer them for 5 minutes. Add the honey and bring the mixture to a boil.
Remove the pan from the heat and add the lemon juice. Stir the ingredients
together and let the syrup cool. Remove the orange and lemon peels, and the
cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of
chopped walnuts and the ground cinnamon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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