6 Eggs
2 1/2 c Bisquick
1/2 ts Cinnamon
1 ts Salt
1/2 ts Ground cloves
3/4 ts Baking powder
2 c Sugar
2 1/2 c Chopped walnuts
1 1/2 c Milk
1 1/2 c Vegetable oil
3/4 c Sugar
1/2 c Water
1 2″ strip orange peel
1 2″ strip lemon peel
1/2 Cinnamon stick
1/4 c Honey
1/2 Lemon; juiced
1/4 c Walnuts
1 ts Ground cinnamon
In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon,
salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of
chopped walnuts, milk, and oil. Blend them together with an electric
mixer for 5 minutes.
Turn the mixer on high and beat the batte for 15 seconds.
Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x
14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until
a toothpick inserted comes out clean. Remove the cake and let it sit for
2 hours.
In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon
peel, and cinnamon stick. Bring the ingredients to a boil and then simmer
them for 5 minutes.
Add the honey and bring the mixture to a boil. Remove the pan from the
heat and add the lemon juice. Stir the ingredients together and let the
syrup cool. Remove the orange and lemon peels, and the cinnamon stick.
Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped
walnuts and the ground cinnamon.
Yields
8