Bake A Sugared Walnut Cake

Press, Volume CIII, Issue 30445, 20 May 1964, Page 2

Bake A Sugared Walnut Cake

A cake to lead a double life is this Sugared Walnut Caramel Cake.

With the layers put . together it makes a party cake, the star of the tea table. But if you want one cake to keep and one to give away, as we so very often do, merely divide the icing between them and decorate both halves with the sugared walnuts, for each layer makes quite a sizeable cake. Alternatively, bake the cake in one larger area tin for a single layer.

Ingredients: Topping: loz butter Sugar . . ■Walnut halves. The cake: ? cup sugar ? cup boiling, water soz butter i cup sugar 3 eggs 3 cups cake flour 3 teaspoons baking powder i teaspoon salt j teaspoon vanilla 1 cup milk; Icing: 2 cups icing sugar 2oz butter i teaspoon salt.

Method: Rub butter thickly over a baking tin, place on half walnuts and sprinkle with sugar. Bake a few minutes, sprinkle agai with sugar and bake until the sugar coating is golden brown. CooL Heat threequarters of a cup of sugar in a saucepan until it melts

and turns golden brown. Stir in slowly three-quarters of a cup of boiling water (look out for the steam at first). Stir until dissolved and allow to cool. Cream soz butter, beat in three-quarters of a cup of sugar and three egg yolks. Add three cups of the packeted cake flour, threerounded teaspoons baking powder, half a teaspoon salt and half a teaspoon vanilla. Add half a cup of the sugar syrup and half a cup of milk and fold through the egg whites, whisked until stiff but riot dry. Divide out into well buttered sponge sandwich tins (large size) and bake at 375 degrees for 45 minutes. Turn out and cool. Beat 2oz butter soft and beat in icing sugar, salt, vanilla and sufficient of the remaining brown sugar syrup to blend to a thick creamy texture. Swirl half over each cake and decorate the top of one (or both) with the sugared walnuts.