Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Tip: Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds.

Recipe by Cooking Light November 1996

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine the first 4 ingredients in a small bowl, and stir well. Coat a 12-cup Bundt pan with cooking spray; sprinkle 1/3 cup of the walnut mixture into pan. Set walnut mixture aside.

  • Combine 1 1/4 cups sugar and vegetable oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

  • Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Stir in vanilla.

  • Measure 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over batter. Pour reserved 2 cups batter over walnut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Nutrition Facts

249 calories; calories from fat 26%; fat 7.3g; saturated fat 1.4g; mono fat 1.9g; poly fat 3.3g; protein 4.9g; carbohydrates 41.1g; fiber 0.9g; cholesterol 28mg; iron 1.6mg; sodium 175mg; calcium 63mg.
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