Kahlua Walnut Cake

Ingredients

• 1½ cup unsalted butter, room temperature
• 2 cup sugar
• 6 eggs, separated
• 3½ cup flour
• ½ tsp salt
• 1 cup Kahlua, divided
• 2 cup walnut pieces
• ½ tsp cream of tartar
• 1 tbsp powdered sugar
• 1 tsp instant espresso powder

Method

1. Line the bottom of a greased 10-inch tube pan with a circle of parchment or brown paper. Grease the paper.
2. In a large bowl, cream the butter. Gradually beat in the sugar until smooth and fluffy. Beat in the egg yolks.
3. Sift the flour with the salt, then stir in 1/3 cup Kahlua. Continue to alternate the flour and Kahlua until used. Stir in the nuts.
4. In a large bowl, beat the egg whites until foamy. Beat in the cream of tartar, then beat until stiff but not dry. Carefully fold the egg whites into the batter. Transfer to the prepared pan.
5. Bake at 275 degrees, 2 to 2 1/2 hours or until the top is golden and the sides of the cake are pulling away from the pan. Cool on a wire rack 30 minutes then remove from the pan and cool completely.
6. Before serving, sift a mixture of the powdered sugar and espresso powder over the top.

Notes

Yield: about 16 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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