| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Butter; at room temperature |
|
|
; (1 stick) |
| 2 1/4 |
c |
Sugar; divided |
| 2 |
|
Eggs; lightly beaten |
| 2/3 |
c |
Milk |
| 1 1/2 |
c |
Chopped walnuts |
|
|
Grated rind of 1 lemon |
| 1 |
c |
Water |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a medium-sized bowl, combine the flour,
baking powder, baking soda, and cinnamon; set aside. In a large bowl, cream
the butter, then add 1 cup sugar and the eggs. Blend well and add the flour
mixture alternately with the milk. Mix in the nuts and the lemon rind.
Blend well and pour into a 9" x 13" baking pan that has been coated with
nonstick baking spray. Bake for 40 to 45 minutes, or until a wooden
toothpick inserted in the center comes out clean. Meanwhile, in a small
saucepan, over medium heat, combine the remaining 1 1/4 cups sugar and the
water and boil for 15 to 20 minutes, just until it turns a light golden
color. Pour the sauce over the cake while both are still warm. Turn off the
oven and put the cake back into the warm oven for 5 minutes.
NOTE: This cake is best served warm. If you're not going to serve it right
after baking, just pop it in the microwave (if it's in a microwave-proof
pan) on low power for about 1 minute, or in a 250 degree oven for 10 to 15
minutes before serving.
Converted by MC_Buster.
NOTES : 12 to 16 servings
Converted by MM_Buster v2.0l.
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