0 recipes from contoocook and beyond


7 tbsls. butter, room temp, plus more for greasing pan
l cup flour
l/2 lb. walnuts
2/3 cup sugar
l egg
2 tbsps. rum
grated zest of l-l/2 lemons
l-l/2 tsp. baking powder
Place rack in upper third of 325 oven. Butter and flour an 8″ spring for m pan. Spread walnuts on baking shet and place in middle of oven. After 5 mins. take nuts out and increase heat to 350. Let walnuts cool completely. Place walnuts in food processor with l tbsps. of the sugar and grind with pulse button to fine granules but not powder. Pour into bowl and reserve. Place butter in processor with remaining sugar and process until creamy. Add egg, rum, lemon zest and baking powder and pulse until mix is uniform. Transfrer to mixung bowl. Fold walnuts into butter mix with spatula. Sift flour in small amounts over batter and fold together. When all the flour is incorporated pour into cake pan leveling off with spatula. Bake in upper third of oven. After 45 mins. test center of cake with toothpick. If it comes our dry the cake is done. If not bake roughly l0 mins. longer. Remove from oven and remove the sides of the pan. After cake has cooled somewhat invert it onto a plate and carefully likft off pan base. Invert once more onto a serving plagte. The cake’s flavor improves the next day. It may be served with unsweetened whipped cream, but it’s delicious along.
Serves 8 NY Times

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