|Vintage wooden walnut box by VintageAndOddities|
Nuts are little nutritional powerhouses, tiny bites that pack a healthy punch. As tasty as they are by the handful, nuts really turn on the charm when they're baked into something wonderful. Something like a Walnut Glory Cake.
The creation of one Mr. Umejiro Frank Kuritsubo of Oakland, CA, the Walnut Glory Cake was the Senior Best of Class Cake Winner at Pillsbury's 15th Annual Bake Off in 1964. According to the recipe booklet, Mr. Kuritsubo was one of only two men entered in the competition, and this cake is his one and only recipe. If you're going to put all your passion into one thing, it's always nice when that thing puts you at the head of the class.
|Pillsbury Bake Off 15th Annual cookbooklet|
Walnut Glory CakeBake at 350 degrees for 55 to 65 minutes. Makes a 10-inch tube cake.
- 3/4 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
Beat 9 egg whites in a large mixing bowl until soft mounds form.
Gradually add 3/4 cup sugar. Continue beating until very stiff, straight peaks form. Do not underbeat.
Combine in a small mixing bowl
- 9 egg yolks
- 2 teaspoons vanilla
- 3/4 cup of sugar.
Continue beating until thick and lemon colored. Stir in to dry ingredients.
Fold batter gently but thoroughly into egg whites using a wire whip or rubber spatula. Fold in 2 cups finely chopped walnuts.
Turn into an ungreased 10-inch tube pan.
Bake at 350 degrees for 55 to 65 minutes. Invert pan immediately. Cool completely before removing from pan. Frost with a vanilla glaze, sprinkle with confectioners' sugar or serve with whipped cream.
|Vintage tube cake pan by SummerHolidayVintage|
Respectfully submitted by Recent History.