I think these make a very nice gift for the holidays. It’s impressive when the slice reveals it is made mostly of nuts with a small amount of cake binding them together. And for your friends for whom fruitcake is unendurable: they will love this, or will at least be happy that it’s not fruitcake!
3 ½ cups flour
½ teaspoon salt
2 teaspoons baking powder
1 cup butter
2 cups sugar
6 eggs
¾ cup milk
¼ cup Marsala wine or Sherry
7 cups walnuts and pecans, in halves and large pieces
This recipe makes two loaf cakes or 1 large tube cake. Prepare your pans by buttering them and lining them with buttered brown paper.
Sift the flour with the salt and baking powder. Beat the butter and sugar together until light and fluffy – then beat in the eggs, one at a time.
Combine the milk with the Marsala. Alternating the milk-Marsala mixture with the flour mixture, beat them both into the batter. Stir in the nuts into the batter, and turn it into the pans.
Bake the cakes for about 2 ½ hours in a preheated, 275° oven. Cool them completely, then wrap them in cheese cloth soaked in more Marsala for a few days.
Recipes out of the Blond Box 