Prep 15 mins
Cook 40 mins
I have made this cake many times in the past and always receive raves reviews all around, it's a buttery cake loaded with walnuts then soaked in honey syrup, trust me you will love this cake!
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2-1 teaspoon cinnamon
- 1 tablespoon grated orange zest
- 3⁄4 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla
- 1⁄4 cup milk
- 1 1⁄2 cups chopped walnuts
- 1 cup white sugar
- 1 cup honey
- 3⁄4 cup water
- 2 teaspoons lemon juice
- Preheat oven to 350 degrees F (second-lowest oven rack).
- Butter a 9-inch square glass baking pan.
- In a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside.
- In a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain).
- Add in eggs and vanilla and beat well to combine.
- Add in flour mixture alternately with milk mixing until just combined.
- Stir in walnuts.
- Transfer to prepared baking pan.
- Bake for about 40-45 minutes or until cake tests done.
- Cool for about 20 minutes then slice into diamond shapes.
- Drizzle the honey glaze over the slices.
- For the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon.
- Add in lemon juice and continue to boil for 2 minutes.
- Drizzle over cake.
This cake is WOW. We served it tonight to dinner guests at a Greek Themed dinner, and they were speechless. It is THAT good. Very moist, and yes, it gets better after it "sits" and melds for about 24 hours. I modified it a tad. For the syrup, I used only 3/4 c. each sugar honey, and only 1/4 c water. I used 1/4 c Orange juice instead of the lemon juice, and the end result was just amazing. Our dinner had so much "lemon" flavor, which is why I leaned toward the "orange" flavor for this cake/dessert. I was a bit nervous about the huge amount of "syrup" to pour over the cake (even though I reduced the amount of syrup ingredients), but the cake absorbed it all. What an astounding flavor and texture. Thank you, Kittencal!
I have not made this yet, just wondering if it will fill my pan, I am using a 10 cup pan called "honeycomb" by Nordic Ware....was wondering if this recipe will fill it? I believe a standard 9" holds 10 cups, so does this cake fill a 9" round? Thanks for any help with this, I do not have round cake pans yet but I do have a 10 cup patterned Nordic Ware Pan I can use.
I made this two days ago for dessert and I am still basking in the glow from all of the praise. DH moves desserts, and has no special preference. Anything is fine with him. Now he has a favorite! He said how great it was at LEAST 4 times during dessert, and 2-3 times later. He / we all loved this. It is a "one-of-a-kind" unique dessert that is certain to WOW guests. I can't wait to try it for a dinner with friends. BUT, I always give you credit, Kitten whenever folks rave over my (your) new recipe! <br/>OH.....you have to add vanilla ice cream too. The best!