Karidopita (Greek Nut Cake) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 30 |
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This recipe was from my Yia Yia (Grandmother in Greek). This was served as a traditional holiday cake. Usually around Christmas time. My only advice for you is if you have never before made a syrup glaze, find a recipe for a simple one and practice first. And I prefer to use Captain Morgan's Spiced Rum or a decent spiced Cognac. Ingredients:
6 eggs |
1 cup white sugar |
1 cup brown sugar |
1 cup peanut oil |
1 1/3 cups buttermilk, with the yellow flakes |
2 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons cinnamon |
1/2 cup spiced rum |
2 cups finely chopped walnuts |
2 1/2 cups white sugar |
1 1/4 cups water |
1 1/2 teaspoons cinnamon |
2 medium sized lemon slices, diced and smashes, saving all of the juices |
2 medium sized orange slices, diced and smashed, saving all of the juices |
1/2 cup spiced rum |
1/2 cup finely chopped walnuts |
Directions:
1. cake:.
2. Blend eggs and sugars.
3. Add peanut oil, buttermilk and rum.
4. mix thoroughly.
5. in a separate bowl whisk together dry ingredients
6. add dry mix into egg mixture.
7. fold in nuts.
8. pour into a 13x9x2 buttered pan.
9. bake at 350 degrees for 35 minutes.
10. remove from oven and cut into serving sized squares before topping with syrup.
11. Syrup:.
12. combine all the ingredients in a pot and bring to a boil.
13. simmer gently for 10 minutes occasionally whisking to prevent clumps.
14. cool before pouring over the cake squares.
15. optional:
16. If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
17. I do not recommend children having any with an extra kick.
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