Walnut Loaf Cake can be served for tea


June 02, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Alice Long of Elkton was looking for a recipe for a black walnut loaf cake with a sugar glaze that she had in the 1950s but lost. She said the recipe came from the Southern Planter magazine in Richmond, Va.

Jeannie Birch of Fayetteville, N.C., responded with a recipe from a 1977 cookbook published by St. Rose of Lima Church in Chesapeake City, where she grew up.

Walnut Loaf Cake

Makes 1 loaf

1/2 cup (1 stick) butter

1 1/2 cups sugar

2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 cup milk

1 teaspoon vanilla extract

grated rind of 1/2 lemon

1 cup chopped black walnuts

4 egg whites

Preheat oven to 350 degrees. Cream butter, gradually add sugar until mixture is light and fluffy. Add dry ingredients, alternating with milk. Add vanilla and lemon. Stir in chopped walnuts. Beat egg whites until stiff and fold them into batter. Bake in well-greased loaf pan for 40 minutes, or until cake tester comes out clean.

Tester Laura Reiley's comments: "The instructions didn't call for black walnuts, but they are a lovely substitution for regular chopped walnuts. Also, the original recipe only baked the cake for 30 minutes, not nearly enough time if it is made in a loaf pan. The resulting cake is a moist, light quick bread, which could be served for dessert, breakfast or afternoon tea. The flavor is not too sweet, with just a bit of nuttiness and lemon. It keeps well for several days. The request was for a sugar glaze, and this cake could easily be drizzled with a simple glaze made of powdered sugar and lemon juice."

Recipe requests

* Patricia Mortimer of Baltimore is seeking a recipe "that was from Kraft foods and was in a TV Guide years ago. It was for zucchini, halved cherry tomatoes, mushrooms and green peppers sauteed in Kraft's Catalina dressing."

* Cindy McGrew of Herminie, Pa., wants a recipe for plum strudel with "a dough that is not the usual pastry dough that is somewhat flaky."

* Anne Leavitt of Sparks says she is looking for a casserole recipe using "canned clams, dry packaged poultry dressing (such as Pepperidge Farms') plus whatever. I hope someone can help me on this."

* Helen A. Myers, no address, is seeking a recipe for Lemon Delight. "The one I'm interested in had marshmallow fluff, gelatin, lemon, eggs, sugar and more. It is topped with whipped cream. The recipe, which belonged to friends, cannot be found. The key to this one is marshmallow fluff."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 06/02/99

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