Directions:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat until smooth. In another bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides and center tube of pan. Invert cake onto a serving plate.
- For frosting, in a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.11 Kcal (3706 kJ) | ||
| Calories from fat | 195.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.74g | 33% | |
|---|---|---|---|
| Cholesterol | 128.13mg | 43% | |
| Sodium | 249.43mg | 10% | |
| Potassium | 115.57mg | 2% | |
| Total Carbs | 158.84g | 53% | |
| Sugars | 92.49g | 370% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 12.81g | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 294.56 Kcal (1233 kJ) | ||
| Calories from fat | 65.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 33% | |
|---|---|---|---|
| Cholesterol | 42.64mg | 43% | |
| Sodium | 83.01mg | 10% | |
| Potassium | 38.46mg | 2% | |
| Total Carbs | 52.86g | 53% | |
| Sugars | 30.78g | 370% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 4.26g | 26% | |
| Iron | 0.3mg | 5% | |
| Calcium | 15.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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