Mom's Walnut Cake

Course : Cakes
Serves: 1
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1 1/2 cups butter -- (3 sticks), divided
6 large eggs -- separated
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
1 teaspoon vanilla extract -- (or more)
1/2 teaspoon salt
1 cup sugar -- granulated
2 1/2 cups confectioners sugar -- (4x)
2 1/2 cups flour
1 Cup walnut meats
2 cups light brown sugar -- (1 box)
1/2 cup butter
2/3 cup water -- plus 2 t
2 tablespoons karo

Preparation / Directions:

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Grease bundt pan (or small tube pan and a loaf pan). Preheat oven to 350 degrees F. Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour. Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. TOPPING: Melt butter in large skillet over medium heat; add 1 T of pineapple juice and the sugar. Add water and Karo and cook at a high, rolling boil for about 3 minutes; stir in 2 T hot water. Pour syrup into pan, pave bottom with walnuts. Pour in batter and bake at 350 degrees F. about 30-35 minutes, until done. Drizzle cooled cake with walnut liqueur. Try substituting almonds and Amaretto! (a la Cafe Espress


Nutritional Information:

7976 Calories (kcal); 401g Total Fat; (44% calories from fat); 81g Protein; 1041g Carbohydrate; 2128mg Cholesterol; 7548mg Sodium

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