Karidopita Greek Nut Cake Food

KARITHOPITA (GREEK WALNUT CAKE)

Steps:

• Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan.
• In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder.
• In a small glass, dilute the soda with the cognac.
• Beat the egg whites in a bowl until stiff peaks form.
• In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan.
• Bake for 45-60 minutes, or until the cake tests done. Cool cake completely (it is very important that the cake is cooled before pouring on hot syrup because otherwise it will turn mushy).
• For the syrup: Mix all the ingredients together in a medium saucepan; bring it to a boil and boil for 5-7 minutes; remove cinnamon stick and pour hot syrup over cooled cake; let the cake cool completely (from the addition of the hot syrup) before serving.

KARIDOPITA (GREEK NUT CAKE)

Steps:

• cake:.
• Blend eggs and sugars.
• Add peanut oil, buttermilk and rum.
• mix thoroughly.
• in a separate bowl whisk together dry ingredients
• add dry mix into egg mixture.
• fold in nuts.
• pour into a 13x9x2 buttered pan.
• bake at 350 degrees for 35 minutes.
• remove from oven and cut into serving sized squares before topping with syrup.
• Syrup:.
• combine all the ingredients in a pot and bring to a boil.
• simmer gently for 10 minutes occasionally whisking to prevent clumps.
• cool before pouring over the cake squares.
• optional:
• If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
• I do not recommend children having any with an extra kick.