16 Servings
1 Hour, 30 Minutes
Allergens
Submitted by Taiglach
Beat all ingredients, except nuts. At end, stir in nuts evenly.
Coat inside of roasting pan with margarine. Wax pan (line with wax paper, 1 piece on bottom, strip around sides). Spoon over bottom edges first to hold wax paper, then pour into roasting pan, fill to 2/3 full. Arrange the halved pieces that were set aside on the top of the cake.
Preheat oven to 325 deg F. Place oven shelf as high as possible allowing for pan and cake growth (make sure it doesn’t hit oven coil).
Bake for 1-1/4 hours. Starting at 1 hour check cake with a toothpick or skewer, by putting toothpick into cake and pulling out. If toothpick comes out dry, cake is done. If cake sticks, bake longer. Cut into diamond shape using serrated knife.
Photography by A. Rosenger
