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Yield 16 servings


  • 6 eggs
  • 2 cups sugar, divided
  • 2 cups chopped walnuts
  • 1 (6-ounce) package zwieback toast slices, finely crushed
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup water
  • 1/2 cup whipping cream, whipped (optional)

How to Make It

  1. Combine eggs and 1 cup sugar; beat well.

  2. Combine walnuts, zwieback, baking powder, cinnamon, and salt in a medium mixing bowl; add egg mixture, stirring well. Add vanilla, and mix well.

  3. Pour batter into a greased and floured 8-inch square baking pan. Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.

  4. Combine remaining 1 cup sugar and water in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Pour hot syrup over cooled cake. Cut into squares, and serve with whipped cream, if desired.

Oxmoor House Homestyle Recipes