| HONEY WALNUT CAKE |
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12 servings3/4 cup CRISCO shortening 1 teaspoon vanilla extract 1/2 cup sugar 1 egg 2-1/2 cups sifted all-purpose flour 1-1/2 teaspoons baking soda 1 teaspoon salt 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 3/4 cup honey 1 cup walnuts, chopped medium fine 1 cup hot water Thawed frozen whipped dessert topping Topping: 3 tablespoons butter or margarine, melted 1/3 cup honey 3/4 cup walnuts, chopped medium Preheat oven to 325ºF. Grease a 12 x 8 x 1-3/4-inch baking dish. Cream Crisco and vanilla extract; add sugar gradually, beating until well mixed. Add egg and beat until light and fluffy. Combine flour, baking soda, salt, and spices. Stir into creamed mixture in order the dry ingredients honey, and walnuts; mix thoroughly. Quickly and thoroughly stir in hot water. Turn into dish. Bake at 325ºF for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for Topping, blend ingredients and set aside. Immediately spoon Topping over hot cake and spread evenly. Set under broiler with top about 8 inches from heat; broil just until bubbly and lightly browned. (Watch carefully to avoid scorching.) Serve warm or cold and accompany with a bowl of whipped dessert topping. |
