|Butter||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||6 , lightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Coarsely chopped walnuts||2 Cup (32 tbs)|
|Cream of tartar||1 Teaspoon|
|Icing sugar||2 Tablespoon (adjust quantity as needed)|
Gradually add sugar and beat together until light and fluffy.
Beat in egg yolks.
In a small bowl mix together milk, brandy, and vanilla.
Sift together flour and salt; add walnuts.
Beat egg whites until foamy, add cream of tartar and continue beating until stiff.
Fold into batter gently but thoroughly.
Pour into a greased and floured 20 cm tube pan and bake at 275Â°F for 21/2 hours.
Cool cake for 30 minutes.
Remove from pan and cool completely.
Sift icing sugar over top of the cake.
Serving size: Complete recipe
Calories 6228 Calories from Fat 2460
% Daily Value*
Total Fat 278 g427.1%
Saturated Fat 78.7 g393.5%
Trans Fat 0 g
Cholesterol 1369.4 mg456.5%
Sodium 1393.2 mg58.1%
Total Carbohydrates 815 g271.6%
Dietary Fiber 28.8 g115%
Sugars 450.2 g
Protein 119 g237.4%
Vitamin A 85.6% Vitamin C
Calcium 58.8% Iron 162.8%
*Based on a 2000 Calorie diet