Greek Walnut Cake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Aunt Lee Palazzolo
Cake | |
1 cup | oil |
1½ cups | sugar |
3 | eggs |
1 teaspoon | vanilla |
1 cup minus 1 tablespoon | milk |
1 tablespoon | vinegar |
2 cups | flour |
3 teaspoons | baking powder |
½ teaspoon | baking soda |
1 teaspoon | cinnamon |
¼ teaspoon | cloves |
½ cup | walnuts, chopped |
Honey Syrup | |
½ cup | honey |
1 tablespoon | water |
2 tablespoon | orange juice |
Cake
Beat oil, sugar, eggs, and vanilla together about 1 minute at medium speed on an electric mixer. Add vinegar to milk. Combine flour, baking powder, baking soda, cinnamon, and cloves.
Add flour mixture alternating with milk mixture to oil mixture. Add walnuts. Pour into well greased bundt pan.
Bake at 350?F for about 40 minutes. Cool in pan for 10 minutes. Cake is best if it sets over night.
Honey syrup: Bring honey, water, and organe juice to boil, slowly pour over cooled cake.
NOTE: May also be baked in 9x13-inch pan. Cut into diamond shape serving pieces.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it!
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