Thursday, December 12, 2013

Greek Nut and Spice Cake (a.k.a. Karethopita)

Another amazing- and Sweet- dessert from "All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts" by Judith M. Fertig.
Here is what the author herself says about it: "Also known as karethopita, this moist cake, cut into diamond shapes and served on frilly paper doilies, is an annual hit at Greek festivals around the country. Besides its heritage though, this flavorful cake appeals to the modern cook because it's easy to make, stays moist, and is easily portable to the lake or a country home, where you and your guests can nibble it away during a three-day weekend."

1 tbsp cider vinegar
1 cup milk
2 cups sifted all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 1/2 cups chopped walnuts

Sugar Syrup:
2 cups water
2 cups granulated sugar
1 tsp fresh lemon juice

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan and set aside.

To make the cake, in a measuring cup or small bowl, whisk the vinegar and the milk and set aside for several minutes to sour. In a medium-size bowl, sift together the flour, baking powder, baking soda, cinnamon, and cloves. With an electric mixer, beat together the oil, sugar, and eggs in a large mixing bowl. Beat in the vanilla and sour milk. Add the dry ingredients gradually, beating well. Beat in the walnuts. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Allot the cake to cool completely in the pan while you make the syrup.

To make the syrup, bring the ingredients to a boil in a medium-size heavy saucepan over medium-high heat and boil for 5 minutes. With a wooden skewer, poke random holes halfway through the cake, then pour the hot syrup over the cake. Let the syrup soak into the cake, then cut it into squares or diamond shapes and serve.

Recipe courtesy: "All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts" by Judith M. Fertig;

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