taste all at least once's Note:
This recipe was from my Yia Yia (Grandmother in Greek). This was served as a traditional holiday cake. Usually around Christmas time. My only advice for you is if you have never before made a syrup glaze, find a recipe for a simple one and practice first. And I prefer to use Captain Morgan's Spiced Rum or a decent spiced Cognac.
My Private Note
Units: US | Metric
For the cake
- 6 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup peanut oil
- 1 1/3 cups buttermilk, with the yellow flakes
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup spiced rum
- 2 cups finely chopped walnuts
For the syrup
- 2Blend eggs and sugars.
- 3Add peanut oil, buttermilk and rum.
- 4mix thoroughly.
- 5in a separate bowl whisk together dry ingredients
- 6add dry mix into egg mixture.
- 7fold in nuts.
- 8pour into a 13x9x2 buttered pan.
- 9bake at 350 degrees for 35 minutes.
- 10remove from oven and cut into serving sized squares before topping with syrup.
- 12combine all the ingredients in a pot and bring to a boil.
- 13simmer gently for 10 minutes occasionally whisking to prevent clumps.
- 14cool before pouring over the cake squares.
- 16If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
- 17I do not recommend children having any with an extra kick.
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Nutritional Facts for Karidopita (Greek Nut Cake)
Serving Size: 1 (96 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 960.3
- Calories from Fat 397
- Total Fat 44.1 g
- Saturated Fat 6.6 g
- Cholesterol 112.9 mg
- Sodium 364.6 mg
- Total Carbohydrate 122.0 g
- Dietary Fiber 3.2 g
- Sugars 93.7 g
- Protein 12.6 g
The following items or measurements are not included: