Walnut Glory Cake Recipe

Walnut Glory Cake Recipe photo by Taste of Home

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I've served this sponge cake at church dinners, reunions and other occasions for 40 years. It's always on the table when any of our four children, three granddaughters and great-granddaughter visit our log home in the Georgia mountains.

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Walnut Glory Cake Recipe

Prep: 15 min. Bake: 45 min.

Yield: 10-12 Servings

15 45 60

Ingredients

9 eggs, separated
1-1/2 cups sugar, divided
2 teaspoons vanilla extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups finely chopped walnuts
2 cups confectioners' sugar
2 to 3 tablespoons milk

Directions

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine the flour, cinnamon and salt; gradually add to batter and beat until smooth.
In another bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts.
Spoon into an ungreased 10-in. tube pan (pan will be full). Bake at 350° for 45-50 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 389 calories, 16 g fat (2 g saturated fat), 160 mg cholesterol, 246 mg sodium, 54 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Walnut Glory Cake in Country Woman March/April 2003, p31