INGREDIENTS

INSTRUCTIONS

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)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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