Honey Walnut Cake

 

  While I seldom make cakes from scratch, this Honey Walnut Cake in the Crisco Cooking looked too good not to try. We like cakes that are not too sweet and without icing. 

  I did use Pecans instead of Walnuts as Pecans are the nuts I always have in the freezer. Honey is also something I keep in my cupboard so this was the recipe to try.

  It is a spice cake with a broiled on topping. When it was warm, it was quite light and feathery. After it sat and was cold it became moist. Either way was a hit. I did not put any whipped topping on it and we felt it really didn’t need it. Quick to make and easy on the budget.

Honey Walnut Cake

¾ cup Crisco shortening

1 teaspoon vanilla

½ cup sugar

1 egg

2 ½ cups sift all-purpose flour

1 ½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon ground cloves (could omit)

¾ cup honey

1 cup nuts, chopped medium fine

1 cup hot water

TOPPING

3 tablespoons butter melted

⅓ cup honey

¾ cup nuts, chopped medium

  Preheat oven to 325°. Grease a 12/8/1 ¾ inch baking pan.6 (Or 13 X 9)

Cream Crisco and vanilla, add sugar gradually, beating until well mixed. Add egg and beat until light and fluffy.

  Combine flour, baking soda, salt and spices. Stir into creamed mixture in order, the dry ingredients, honey, and nuts; mix thoroughly. Quickly and thoroughly stir in hop water. Turn into baking pan. 

  Bake at 325° for 35 to 40 minutes or until a toothpick inserted in center comes out clean.

  Meanwhile, while cake is baking, for topping blend ingredients and set aside.

    Spoon topping over hot cake and spread evenly.

  Set under broiler with top about 8 inches from heat; broil just until bubbly. (Watch carefully to avoid scorching.)

  Serve warm or cold with whipped topping if desired.