Syrup 'n nut cake

Recipe from: 9/2/1993 12:00:00 AM
Ingredients 16
Servings 0
Time 20-30 min

Ingredients

  • SYRUP
  • 50
    ml
    soft butter
  • 60
    ml
    light brown sugar
  • 80
    ml
    honey or syrup
  • 60
    ml
    cream
  • 100
    g
    pecan nuts, coarsely chopped
  • BATTER
  • 240
    g
    cake flour
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 75
    ml
    butter
  • 300
    g
    sugar
  • 2
    extra-large eggs, separated
  • 100
    g
    dark chocolate, melted
  • 5
    ml
    vanilla essence
  • 250
    ml
    milk
 

Method

45-60 min
 
Preheat the oven to 180 ºC (350 ºF). Grease a 25 cm ring cake tin with margarine. Slowly melt the butter and sugar together, stirring continuously. Heat until the mixture comes to boil and bubbles. Stir in the honey or syrup and the cream. Bring to the boil. Add the nuts and pour into the greased ring cake tin. Sift the cake flour, baking powder and salt together. Beat the butter until creamy before adding the sugar by the spoonful. Beat continuously until creamy. Mix the egg yolks with the melted chocolate and vanilla essence. Add to the butter mixture and mix well. Fold the dry ingredients into the butter mixture, alternating with the milk. Beat the egg whites until soft peaks are formed and fold into the mixture. Pour into the prepared tin and bake for 45-60 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Leave the cake to cool slightly in the tin before turning it out onto a wire rack to cool completely. Makes a large cake.
 

Read more on: bake
 

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