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Walnut Glory Cake

 Walnut Glory Cake
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.
10-12 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 9 eggs, separated
  • 1-1/2 cups sugar, divided
  • 2 teaspoons McCormick® Pure 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'

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Walnut Glory Cake (continued)

Directions (continued)

  • 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.