Walnut Cake

Ingredients

• 6 ounces unsalted butter
• 6 ounces sugar
• 3 large eggs
• 6 ounces self-rising flour
• A pinch of salt
• 4 ounces coarsely chopped walnuts

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    429 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 6 grams protein; 115 milligrams cholesterol; 319 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 325 degrees
2. Using a metal spoon, cream the butter and sugar together until fluffy and lemon-colored.
3. Add one egg and mix well. Add the second egg and a tablespoon of flour and mix. Add the third egg and remaining flour and mix well, adding a pinch of salt. The mixture should be a soft dropping consistency, if necessary, add a little milk to thin. Add the walnuts and mix in.
4. Spoon the mixture into a greased 7-inch-by-3-inch round cake tin and bake for one hour until risen and lightly browned.
5. Cool in the tin. Loosen the sides and remove from the tin when cool; leave to set for four to six hours before serving. The cake can be stored in an airtight cake tin at room temperature or in the refrigerator. It may also be frozen.