Cinnamon & Walnut Syrup Cake Recipe says "keeping time: 3 days". As if!! It was gone in a day here. (served upside down)
3 eggs 3/4 cup caster sugar 3/4 cup self raising flour 3 teaspoons cinnamon 185g butter, melted 3/4 cup chopped walnuts 1. Beat eggs until thick and creamy, gradually add sugar. 2. Beat in sifted flour and cinnamon in several batches, beat in melted butter and stir in walnuts. 3. Bake in a 9-inch square pan, in a 350°F oven for about 30 minutes (it took about 40-45 in my oven). 4. While it's cooking, make a sugar syrup: Combine 1 cup of sugar with 3/4 cup of water in a small saucepan, stirring over low to medium heat constantlyuntil sugar is dissolved, then bringing to a boil. 5. Reduce heat and simmer uncovered for 5 minutes. 6. When the cake is cooked, let it stand in the pan for 5 minutes. 7. Turn cake upside down onto a wire rack, and with a tray underneath, slowly pour the hot syrup over the hot cake. 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
