A cake which is true to its name, Walnut Fudge Cake has fudge placed over the top, which is melted to form a delicious icing. Serve the cake hot as a dessert, or cold. Do not worry if the cake sinks a little in the middle – this is due to the weight of the fudge.8 oz. plus
1 teaspoon butter
8 oz. flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
8 oz. castor sugar
3 oz. walnuts, finely chopped
64 X 1-inch square sweets made from Fudge II
Preheat the oven to moderate 350’F (Gas Mark 4, 180 C). Using the teaspoon of butter, grease an 8-inch square cake tin and set aside.
Sift the flour, baking powder, cinnamon and nutmeg into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, using a wooden spoon, cream the remaining butter until it is light and fluffy. Add the sugar and beat the butter and sugar together until the mixture is smooth and creamy. Beat in the eggs, one at a time, adding a little of the flour mixture with each egg. Using a metal spoon, fold the remaining flour mixture into the butter mixture.
Fold in the walnuts.
Spoon the mixture into the prepared tin and smooth the top over with the back of the spoon.
Walnut Fruit Bread and Walnut Fudge Cake both taste delicious with tea or freshly percolated coffee.
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LSServe the gingerbread slightly warm or cold.