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Prep Time:
20 minutes

Cook Time:
35 to 40 minutes

Servings:
12 servings

Prep Time:
20 minutes

Cook Time:
35 to 40 minutes

Servings:
12 servings

Honey Walnut Cake

INGREDIENTS

Honey Walnut Cake

  • 3/4 C. (175 mL) Crisco® All-Vegetable Shortening
  • 1 tsp. (5 mL) pure vanilla extract
  • 1/2 C. (125 mL) sugar
  • 1 large egg
  • 2 1/2 C. (625 mL) all-purpose flour
  • 1 1/2 tsp. (7 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 3/4 tsp. (4 mL) ground Saigon cinnamon
  • 1/4 tsp. (1 mL) ground cloves
  • 3/4 C. (175 mL) liquid honey
  • 1 C. (250 mL) walnuts, chopped medium and fine
  • 1 C. (250 mL) hot water
  • Topping
  • 3 Tbsp. (45 mL) butter or margarine, melted
  • 1/3 C. (75 mL) liquid honey
  • 3/4 C. (175 mL) walnuts, chopped medium

DIRECTIONS

  1. Preheat oven to 325ºF (160ºC).
  2. Grease a 12” x 8” x 1 3/4” (30 cm x 20 cm x 5 cm) baking dish and line with parchment paper.
  3. Beat shortening and Pure Vanilla Extract with an electric mixer on medium speed until light and fluffy. Gradually add sugar, beating until well-mixed. Add egg and beat until light and fluffy.
  4. Combine flour, baking soda, salt, and spices. Add to creamed mixture. Blend in honey, and walnuts. Stir in hot water. Turn into prepared baking dish.
  5. Bake at 325ºF (160ºC) for 35 to 40 minutes or until a toothpick inserted in centre comes out clean. Remove cake from oven. Set oven to broil.
  6. Blend butter, honey and walnuts for topping. Spoon topping over hot cake and spread evenly.
  7. Place cake 8 inches (20 cm) from broiler. Broil just until bubbly and lightly browned. (Watch carefully to avoid scorching.)
  8. Serve warm or cold, with ice cream, whipped cream or topping.