Walnut Graham Cake with Candied Walnut Glaze

Shrugged really has gone and done it now! This is some recipe folks. Just don't get too scared! She writes:
This sounds more difficult than it is, but it does take some work. However, the payoff is well worth the effort. This stuff is awesome. I made it for the first time a couple years ago, and it quickly became my husband's favorite cake. He even requests it for his birthday now. (Good thing we dispensed with putting candles on the adults' cakes, though. The glaze gets too hard to push a candle through.)

Now, I know orange juice sounds weird in a graham cracker cake, but it's necessary. It gives it a special zest, and without it, the cake is a bit boring.
Walnut Graham Cake with Candied Walnut Glaze

Ingredients For Cake:
  1. 1 cup butter, softened
  2. 1 1/2 cups packed brown sugar
  3. 3 eggs
  4. 1 cup orange juice
  5. 2 cups all-purpose flour
  6. 1 cup graham cracker crumbs
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 1/4 teaspoon cinnamon
  11. 1 cup chopped walnuts
Ingredients for Glaze:
  1. 1 cup walnut halves (or chopped walnuts as desired)
  2. 1/4 cup confectioners' sugar
  3. 1 tablespoon water
  4. 1 cup packed brown sugar
  5. 1/4 teaspoon walnut extract
  1. Preheat oven to 350 degrees F.
  2. Grease and flour one 10" Bundt® pan.
  3. In a large mixing bowl, cream together butter and brown sugar.
  4. Beat in eggs until light and fluffy.
  5. Beat in orange juice until well combined.
  6. In a separate bowl, soft together flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.
  7. Beat dry mixture into wet mixture by thirds until well combined.
  8. Stir in chopped walnuts.
  9. Pour evenly into prepared Bundt® pan.
  10. Bake for 40-45 minutes or until toothpick inserted into center comes out clean.
  11. Let cake sit for approximately 20 minutes and invert pan over cake plate, dropping cake gently onto plate.
  12. Let cool for another 20 minutes.
  13. While cooling, combine all glaze ingredients into small saucepan (adding extra water if mixture is too dry).
  14. Heat gently over low heat until ingredients are smooth around walnuts.
  15. Increase heat to medium high and bring mixture to boil.
  16. Boil for 45 seconds (do not over boil).
  17. Remove from heat and stir until boiling ends and remaining froth is incorporated into mixture.
  18. Gently drizzle by spoonfuls over cake, arranging candied walnuts along the top of the cake as you go until entire glaze mixture is over cake. (Be careful, mixture is extremely hot.)
  19. Cool, slice and serve.

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As easy as Shrugged says this may be, I have to give it a 4 star for difficulty. It has the major ingredients that demand such a rating.
  1. Baking
  2. Concentration
  3. Ingredients
  4. Time
All that being said it sounds really yummy and what I really like about it is that it is Parve so it can be served at the end of a meat meal as well. As to the Bundt® pan. Bundt is a Registered Trademark® name. I hyperlinked it to another place on the Internet where you can learn about the Bundt® pan (though today it is made by many manufacturers. Just like all mixers are called KitchenAid® and all tissues are called Kleenex®.

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This sounds delicious and I am wondering if you could replace one cup of all purpose flour for graham flour or wheat and if you considered using honey as a sweetener instead of sugar for this recipe. I ask only because honey and graham go well together.

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