Karidopita (Greek Nut Cake)
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
-
For the cake
- 6 eggs
- 236.59 ml white sugar
- 236.59 ml brown sugar
- 236.59 ml peanut oil
- 315.37 ml buttermilk, with the yellow flakes
- 591.47 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 9.85 ml cinnamon
- 118.29 ml spiced rum
- 473.18 ml finely chopped walnuts
-
For the syrup
- 591.47 ml white sugar
- 295.73 ml water
- 7.39 ml cinnamon
- 2 medium sized lemon slices, diced and smashes, saving all of the juices
- 2 medium sized orange slices, diced and smashed, saving all of the juices
- 118.29 ml spiced rum
- 118.29 ml finely chopped walnuts
directions
-
cake:
- Blend eggs and sugars.
- Add peanut oil, buttermilk and rum.
- mix thoroughly.
- in a separate bowl whisk together dry ingredients
- add dry mix into egg mixture.
- fold in nuts.
- pour into a 13x9x2 buttered pan.
- bake at 350 degrees for 35 minutes.
- remove from oven and cut into serving sized squares before topping with syrup.
-
Syrup:
- combine all the ingredients in a pot and bring to a boil.
- simmer gently for 10 minutes occasionally whisking to prevent clumps.
- cool before pouring over the cake squares.
-
optional:
- If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
- I do not recommend children having any with an extra kick.
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