Advertisement
Ingredients
6 ounces unsalted butter
6 ounces sugar
3 large eggs
6 ounces self-rising flour
A pinch of salt
4 ounces coarsely chopped walnuts
Nutritional analysis per serving (8 servings)
39 grams carbs; 115 milligrams cholesterol; 430 calories; 7 grams monosaturated fat; 8 grams polyunsaturated fat; 12 grams saturated fat; 28 grams fat; 2 grams fiber; 282 milligrams sodium; 7 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 325 degrees
- Step 2
Using a metal spoon, cream the butter and sugar together until fluffy and lemon-colored.
- Step 3
Add one egg and mix well. Add the second egg and a tablespoon of flour and mix. Add the third egg and remaining flour and mix well, adding a pinch of salt. The mixture should be a soft dropping consistency, if necessary, add a little milk to thin. Add the walnuts and mix in.
- Step 4
Spoon the mixture into a greased 7-inch-by-3-inch round cake tin and bake for one hour until risen and lightly browned.
- Step 5
Cool in the tin. Loosen the sides and remove from the tin when cool; leave to set for four to six hours before serving. The cake can be stored in an airtight cake tin at room temperature or in the refrigerator. It may also be frozen.
Private Notes
Comments
I weighed ingredients but you can google rough equivalents too. It was good! I wanted a cake that I could make without going to the store and it is warm and lovely. Cooking time is too long. Check at 40 minutes.
6 oz of flour? Really? I don't have a scale here...