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1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/4 cup hot milk
1 teaspoon vanilla
1/2 cup finely chopped black walnuts or English walnuts
1/2 cup sugar
1/4 cup water
1/4 cup cream sherry
Grease and flour a 12-cup Bundt pan. Preheat oven to 325 deg.
Sift flour, baking powder, and salt onto wax paper.
Beat eggs in large bowl with electric mixer on high speed 5 minutes, until thick and light. Gradually add sugar, beat about 3 minutes until mixture is pale and thick enough to form a ribbon when beater is lifted from batter. Stir in hot milk and vanilla.
Sprinkle 1/3 of the flour over egg mixture. Fold in gently, using rubber spatula. Repeat with remaining flour. Stir in walnuts. Do not overmix. Pour into prepared pan.
Bake in lower third of a moderate oven (325 deg.) for 45 minutes until top is golden and springs back when lightly pressed with fingertip.
Cool in pan on wire rack 10 minutes. Loosen around edge with knife. Remove from pan to wire rack. Punch holes in top of cake with a skewer or tines of a fork.
Heat sugar and water in small saucepan until boiling; lower heat. Simmer 10 minutes; remove from heat; stir in sherry. Place cake anhd rack on shallow tray to catch glaze. Spoon hot glaze slowly over warm cake until it is absorbed. |
