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Walnut Cake

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1/2 cup Walnuts; Chopped
3 Medium Eggs
1 cup Granulated Sugar
1/3 cup Walnut Oil
1/3 cup Dry White Wine
1 1/2 cups Cake Flour
2 teaspoons Baking Powder
1/8 teaspoon Salt


Place walnuts in a small saucepan and cook dry over medium heat, shaking pan slightly until the walnuts are toasted, approximately 8-10 minutes. Set aside.

Beat eggs in a large mixing bowl. Gradually add sugar and continue beating until mixture is light and fluffy. Add walnut oil and wine and mix well. Batter will be quite thick. In a separate bowl sift together flour, baking powder and salt. Add egg mixture with a wooden spoon until mixed. Gently fold in toasted walnuts, then spoon batter into a generously greased 9" round cake pan.

Bake in a pre-heated 350-F degree oven for about 40-minutes. Check to see if cake is finished with a toothpick. when it removes from the center clean, your cake is finished. Remove cake from oven and cool for 10-minutes, then turn cake out onto a wire rack.

To serve, either drizzle the sliced cake with a little walnut liqueur or top your cake with a scoop of vanilla ice cream and a drizzle of walnut liqueur. If you can not find Walnut-only liqueur, Frangelico will suffice.

Makes one 9-Inch Cake

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