This is my mom's specialty and she makes it for all holidays. It is a rich, dark, spicy cake that has been soaked in a syrup and is best served with a dollop of whipped cream.
- 1⁄2 cup butter
- 1 cup sugar
- 5 eggs, separated
- 1 cup milk
- 2 cups chopped walnuts, toasted
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon allspice
- 1 1⁄2 cups dry breadcrumbs
- 1 1⁄2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 cup cognac
- 2 cups sugar
- 1 cup water
- 1⁄4 cup cognac
- 1⁄3 cup orange juice
- cinnamon stick
- freshly whipped cream
- Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
- In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
- In a small glass, dilute the soda with the cognac.
- Beat the egg whites in a bowl until stiff peaks form.
- In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
- Bake for 45-60 minutes, or until the cake tests done; cool completely.
- For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnaon stick and pour hot syrup over cooled cake; let the cake cool completely before serving.
- Note: It is very important that the cake has cooled completely before the hot syrup is poured on as it will turn mushy otherwise.