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 Now usually a medium-density sweet cake containing chopped walnuts. Often decorated with a sugar glaze and walnut halves.  Original Receipt in the 'Northampton Mercury' - Saturday 14 January 1888Walnut Cake.—One cup of sugar, nearly one half cup of butter, one and half cups of flour, one-half cup of cold water, two eggs, one teaspoon of tartar, one-half teaspoon of soda, add one-half pound walnuts. Cut the nuts in fine pieces, frost the cake and put whole nuts on top Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)882. WALNUT CAKE (Hertfordshire) Six whites, six yolks of eggs, six ounces of flour, half a pound of sugar, half a pound of butter, half a teaspoonful of baking powder, one pound of walnuts, three drops of vanilla. Chop walnuts very finely (there should be six ounces when shelled), beat butter and sugar to a cream, add yolks one by one, whisk whites very firmly, add walnuts to the whites, add flour and whites alternately.  2013  |
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