***Walnut Cake for Monku in San Mateo

By CheeseDiva

I made this for Monku in San Mateo for MANY years each Christmas. It was her favorite. The recipe came from Gourmet Magazine.

Ingredients

• 3 cubes butter
• 2 c sugar
• 6 egg yolks
• 3/4 c. milk
• 1/4 c. brandy
• 1 tsp. vanilla
• 3 1/2 c flour
• 1/2 tsp. salt
• 2 c. coarse chopped walnuts
• 6 egg whites
• 1 tsp. cream of tartar

Preparation

Step 1

Work 3 sticks or 1 1/2 cups butter until it is creamy and gradually beat in 2 cups sugar until the mixture is smooth. Mix in 6 egg yolks, lightly beaten. Mix 3/4 cup milk with 1/4 cup brandy and 1 teaspoon vanilla. Sift 3 1/2 cups flour with 1/2 teaspoon salt. Stir the two mixtures alternately into the egg mixture. Add 2 cups coarsely chopped walnuts to the batter. Beat 6 egg whites until they are foamy, add 1 teaspoon cream of tartar, and beat the whites until they hold definite peaks. Fold the meringue into the batter gently but thoroughly. Pour the mixture into a 10-inch tube pan, oiled, lined with brown paper, and oiled again. Bake the cake in a slow oven (275*F.) for 2 1/2 to 3 hours, or until it tests done. Cool the cake on a wire rack for about 30 minutes. Remove it from the pan and cool the cake completely. Peel off the paper carefully and sprinkle the top with sifted confectioners’ sugar.