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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup (1 stick) butter, at room temperature
2 1/4 cups sugar, divided
2 eggs, lightly beaten
2/3 cup milk
1 1/2 cups chopped walnuts
Grated rind of 1 lemon
1 cup water
Preheat the oven to 350. In a medium-sized bowl, combine the flour, baking powder, baking soda, and cinnamon; set aside.
In a large bowl, cream the butter, and 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 13x9 inch 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 oven for 10 to 15 minutes before serving.
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WALNUT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup (1 stick) butter, at room temperature
2 1/4 cups sugar, divided
2 eggs, lightly beaten
2/3 cup milk
1 1/2 cups chopped walnuts
Grated rind of 1 lemon
1 cup water
Preheat the oven to 350. In a medium-sized bowl, combine the flour, baking powder, baking soda, and cinnamon; set aside.
In a large bowl, cream the butter, and 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 13x9 inch 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 oven for 10 to 15 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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