Best Walnut Glory Cake Recipes

WALNUT GLORY CAKE

Walnut Glory Cake image

I've served this sponge cake at church dinners, reunions and other occasions for 40 years. It's always on the table when any of our four children, three granddaughters and great-granddaughter visit our log home in the Georgia mountains.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 9

Ingredients

9 eggs, separated
1-1/2 cups sugar, divided
2 teaspoons vanilla extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups finely chopped walnuts
2 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine the flour, cinnamon and salt; gradually add to batter and beat until smooth., In another bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts., Spoon into an ungreased 10-in. tube pan (pan will be full). Bake at 350° for 45-50 minutes or until cake springs back when lightly touched. , Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake.

Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 160mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (44g sugars, Fiber 1g fiber), Protein 11g protein.

WALNUT GLORY CAKE

Walnut Glory Cake image

Serve this lovely sponge cake for church dinners, reunions and other occasions. Tried and true recipe for 40 years.

Provided by Olha7397

Categories Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

9 eggs, separated
1 1/2 cups sugar, divided
2 teaspoons vanilla extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups walnuts, finely chopped
2 cups confectioners' sugar
2 -3 tablespoons milk

Steps:

In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Combine the flour, cinnamon and salt; add to batter and beat until smooth.
In another mixing bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 Tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts.
Spoon into an ungreased 10-inch tube pan (pan will be full). Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake. Yield: 10-12 servings.

Nutrition Facts : Calories 468.3, Fat 20, SaturatedFat 2.9, Cholesterol 190.8, Sodium 298.1, Carbohydrate 65.2, Fiber 2.1, Sugar 54.6, Protein 10.3