CAKE
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 ts Baking soda
1 1/2 c Buttermilk
1 ts Vanilla extract (or more)
1/2 ts Salt
1 c Sugar, granulated
2 1/2 c Confectioner’s sugar (4x)
2 1/2 c Flour
Walnut meats
-SYRUP-
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water, plus 2 T
2 tb Karo
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 Espresso)
Yields
1 Cake