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Recipe Name: Athenian Walnut Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

4 Tablespoon(s) Butter
5 Ounce(s) Sugar
1 Teaspoon(s) Ground cinnamon
4 Eggs
8 Ounce(s) Walnuts, chopped
8 Ounce(s) Sifted flour
10 Ounce(s) fl water
4 Ounce(s) fl brandy
From: Doreen Randal <> Date: Mon, 16 Oct
1995 13:21:59 GMT This maybe served with coffee or as a dessert.
Pre-heat the oven to 350 F. Grease a med-sized loaf or cake tin with
a little butter and dust with flour. In a med-sized mixing bowl, beat
the butter and sugar together with a wooden spoon until they are well
cream. Separate the yolks from the whites aside. Add the yolks, one at
a time, to the creamed butter and sugar and mix thoroughly. Beat the
egg whites until they are stiff. Add half the egg whites and the
cinnamon to the creamed mixture and mix well. Set aside 2 Tbs of the
crushed walnuts. Mix the rest off the walnuts and flour together and
gradually to the creamed mixture, mixing thoroughly. Fold in the
remaining egg whites. Put the mixture in the loaf or cake tin and
sprinkle the top with the remaining 2 Tbs of crushed walnuts. Bake for
1 1/4 hrs. or until the cake is cooked when a skewer comes out dry
when tested. If skewer is clean the cake is done. Remove the cake from
the tin and place it upside down in a deep dish. With a skewer, pierce
the bottom of the cake all over. Pour the hot syrup slowly over the
cake while it is still hot. TO MAKE THE SYRUP, dissolve the sugar in
the water in a small saucepan over a low heat and boil rapidly until
the syrup thickens. Remove from the heat and mix in the brandy. Set
the cake aside to cool and to absorb the syrup. Turn tne cake right
side up and serve cold. REC.FOOD.RECIPES ARCHIVES /CAKES From archives. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 373
Calories From Fat: 153
Total Fat: 17.9g
Cholesterol: 72.2mg
Sodium: 26mg
Potassium: 129.6mg
Carbohydrates: 43.3g
Fiber: 1.9g
Sugar: 26.5g
Protein: 7g

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