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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
6 eggs |
2 cups sugar, divided |
2 cups chopped walnuts |
1 (6-ounce) package zwieback toast slices, finely crushed |
2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 teaspoons vanilla extract |
1 cup water |
1/2 cup whipping cream, whipped (optional) |
Directions:
1. Combine eggs and 1 cup sugar; beat well.
2. Combine walnuts, zwieback, baking powder, cinnamon, and salt in a medium mixing bowl; add egg mixture, stirring well. Add vanilla, and mix well.
3. Pour batter into a greased and floured 8-inch square baking pan. Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.
4. Combine remaining 1 cup sugar and water in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Pour hot syrup over cooled cake. Cut into squares, and serve with whipped cream, if desired.
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