| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
|
Cakes, Mom |
1 |
Cake |
INGREDIENTS
| 1 1/2 |
c |
Butter (3 sticks), divided |
| 6 |
lg |
Eggs, separated |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract (or more) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar, granulated |
| 2 1/2 |
c |
Confectioner's sugar (4x) |
| 2 1/2 |
c |
Flour |
|
|
Walnut meats |
| 2 |
c |
Light brown sugar (1 box) |
| 1/2 |
c |
Butter |
| 2/3 |
c |
Water, plus 2 T |
| 2 |
tb |
Karo |
INSTRUCTIONS
CAKE
SYRUP
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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