The best delicious Honey-soaked Walnut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Honey-soaked Walnut Cake recipe today!
Hello my friends, this Honey-soaked Walnut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Honey-soaked Walnut Cake is amazingly delicious, and addictive, everyone will be asking for more Honey-soaked Walnut Cake.
What Makes This Honey-soaked Walnut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Honey-soaked Walnut Cake.
Ready to make this Honey-soaked Walnut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 1/2 c Walnuts; finely ground
1/4 c Matzoh meal
1 ts Ground cinnamon
6 lg Eggs; separated
1 c Sugar
1/4 c Orange juice
2 ts Grated orange peel
-HONEY SYRUP-
1/2 c Honey
3 tb Orange juice
1 tb Sugar
20 Walnut halves; more or less
Confectioner’s sugar
1. Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan; set aside.
Combine ground walnuts, matzah and cinnamon; set aside. In electric mixer,
at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick
and lemon-colored. Beat in the 1/4 cup orange juice and peel; fold into
walnut mixture.
2. In large bowl, with clean beaters, at high speed, beat egg whites to
stiff peaks. Fold into walnut mixture until no white streaks remain. Pour
into prepared pan. Bake 35 minutes, or until cake tests done. Cool cake in
pan for 15 minutes.
3. Meanwhile, make Honey Syrup: In small saucepan, heat honey with 1/4
cup water, the juice and sugar until boiling. Simmer 10 minutes.
4. Cut cake almost all the way through into 2-inch diamond-shaped pieces.
Place a walnut half in center of each piece. Slowly pour syrup over cake.
Let stand 30 minutes, or until syrup is absorbed. Sprinkle with
confectioner’s sugar. Serve warm or at room temperature. Makes about 20
servings.
MCCALL’S, MARCH 1989
“PASSOVER PLEASERS”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
20 Servings
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