Yield: 1 Cake
|1½ cup||Butter (3 sticks), divided|
|6 larges||Eggs, separated|
|1½ teaspoon||Baking soda|
|1 teaspoon||Vanilla extract (or more)|
|1 cup||Sugar, granulated|
|2½ cup||Confectioner's sugar (4x)|
|2 cups||Light brown sugar (1 box)|
|⅔ cup||Water, plus 2 T|
Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Grease bundt pan (or small tube pan and a loaf pan). Preheat oven to 350 degrees F.
Soften ½ C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.
Sprinkle about ½ t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter.
TOPPING: Melt butter in large skillet over medium heat; add 1 T of pineapple juice and the sugar. Add water and Karo and cook at a high, rolling boil for about 3 minutes; stir in 2 T hot water. Pour syrup into pan, pave bottom with walnuts. Pour in batter and bake at 350 degrees F. about 30-35 minutes, until done. Drizzle cooled cake with walnut liqueur.
Try substituting almonds and Amaretto! (a la Cafe Espresso)