6 Eggs
2 1/2 c Bisquick
1/2 ts Cinnamon
1 ts Salt
1/2 ts Ground cloves
3/4 ts Baking powder
2 c Sugar
2 1/2 c Chopped walnuts
1 1/2 c Milk
1 1/2 c Vegetable oil
3/4 c Sugar
1/2 c Water
1 2″ strip orange peel
1 2″ strip lemon peel
1/2 Cinnamon stick
1/4 c Honey
1/2 Lemon; juiced
1/4 c Walnuts
1 ts Ground cinnamon
In a large mixing bowl place the eggs, Bisquick, 1/2
teaspoon cinnamon, salt, cloves, baking powder, the 2
cups of sugar, the 2 1/2 cups of chopped walnuts,
milk, and oil. Blend them together with an electric
mixer for 5 minutes. Turn the mixer on high and beat
the batte for 15 seconds. Preheat the oven to 375 F.
Pour the batter into a baking pan that is 10 x 14
inches, and 2 1/2 inches deep. Bake the cake for 45
minutes, or until a toothpick inserted comes out
clean. Remove the cake and let it sit for 2 hours.
In a medium saucepan place the 3/4 cup of sugar,
water, orange peel, lemon peel, and cinnamon stick.
Bring the ingredients to a boil and then simmer them
for 5 minutes. Add the honey and bring the mixture to
a boil. Remove the pan from the heat and add the
lemon juice. Stir the ingredients together and let
the syrup cool. Remove the orange and lemon peels,
and the cinnamon stick. Spread the syrup over the
cake. Sprinkle on the 1/4 cup of chopped walnuts and
the ground cinnamon.
Yields
8 Servings