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Holiday Walnut Torte

This torte is one of my grandma's best-loved recipes-tender layers of nut-filled cake put together with apricot glaze and cream cheese frosting. It's heavenly! —Eileen Korecko, Hot Springs Village, Arkansas

10-12 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

3 eggs
1-1/2 cups sugar
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 cup ground walnuts
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream
GLAZE:
2/3 cup apricot preserves
1 tablespoon sugar
FROSTING:
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup ground walnuts, divided

Directions

In a large bowl, beat the eggs, sugar and vanilla on high speed for 5
minutes or until thick and lemon-colored. Combine the flour,
walnuts, baking powder and salt; beat into egg mixture. Beat cream
until stiff peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the

2 of 2

Holiday Walnut Torte (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a small saucepan over medium heat, cook and stir preserves and
sugar until sugar is dissolved. Set aside 1/2 cup. Brush remaining
glaze over cake tops.
In a large bowl, beat butter and cream cheese until fluffy. Add
confectioners’ sugar and vanilla; beat until smooth. Spread 1/2 cup
frosting over one cake; top with second cake and 3/4 cup frosting.
Sprinkle 1/2 cup walnuts over the top.
Spread reserved glaze over sides of cake; press remaining walnuts
onto sides. Pipe remaining frosting around top edge of cake. Store
in the refrigerator. Yield: 10-12 servings.

Nutrition Facts: 1 slice equals 580 calories, 30 g fat (14 g saturated fat), 121 mg cholesterol, 276 mg sodium, 74 g carbohydrate, 1 g fiber, 7 g protein.