Honey Walnut Cake
From Classic Home Desserts, Richard Sax, Chapters Publishing Ltd,
1994. ISBN 1-881527-52-2.
A very, very sweet and moist cake.
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2 cups water
- 1 cup honey
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 3 cups finely chopped walnuts
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 more cup honey
- 1/2 cup more water
- Grated zest and juice of 2 lemons
Directions
Preheat the oven to 350F. Butter a 13 by 9 inch baking pan.
In a large, heavy saucepan over medium-high heat, combine the butter, water,
honey, sugar, cinnamon, walnuts and salt. Cook, stirring, until the butter
melts and the mixture comes just to a boil; remove from the heat and
let cool 5 minutes.
Sift the flour, baking powder and baking soda onto a sheet of wax paper;
stir the dry ingredients into the saucepan. Pour the mixture into the prepared
pan; smooth the top.
Bake until the cake is golden brown and a toothpick inserted in the center
emerges clean, usually 40 to 45 minutes.
Cool the cake to lukewarm in the pan on a wire rack.
Make a syrup. While the cake is baking or cooling, combine the honey
and water in a saucepan over medium-high heat. Add the lemon zest and
bring the mixture to a boil. Simmer, stiring occasionally, until syrupy,
about 5 minutes. Remove from the heat; stir in the lemon juice.
While the cake is still warm, pour the syrup over it, a little at a
time, letting it all sink in. Let the cake stand for at least 4
hours or preferably overnight.
Jim Plank
Recipe Home Page