Karidopita (Greek Nut Cake)

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.

• Ready In: 45 mins
• Serves: 10-30

Ingredients

• 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

• 2 1⁄2 cups white sugar
• 1 1⁄4 cups water
• 1 1⁄2 teaspoons 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
• 1⁄2 cup spiced rum
• 1⁄2 cup  finely chopped walnuts

Directions

1. cake:
2. Blend eggs and sugars.
3. Add peanut oil, buttermilk and rum.
4. mix thoroughly.
5. in a separate bowl whisk together dry ingredients
6. add dry mix into egg mixture.
7. fold in nuts.
8. pour into a 13x9x2 buttered pan.
9. bake at 350 degrees for 35 minutes.
10. remove from oven and cut into serving sized squares before topping with syrup.
11. Syrup:
12. combine all the ingredients in a pot and bring to a boil.
13. simmer gently for 10 minutes occasionally whisking to prevent clumps.
14. cool before pouring over the cake squares.
15. optional:
16. If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
17. I do not recommend children having any with an extra kick.