I know I promised no personal recipes, but in early 2019 I lost my beloved Grandmother. With the upcoming holiday times and my new found love of baking, my parents have requested I attempt to create her famously delicious walnut cake. It is an impossible feat to recreate the perfection of her bundt walnut cake, but if I’m able to infuse a fraction of the flavor and not dry it out, it will have been a success.
Here is what I have been given- an index card of ingredients and proportions.
Every year, she delivers walnut cakes in their individual carriers to a multitude of family members. I’ve tasted the delightfulness, but have never witnessed the magic that occurred in the kitchen. Based on the ingredient list, it seems like a simple cake, making it more difficult. A classic kitchen conundrum- with simplicity, you must nail the flavor.
She spent so many years baking her walnut cake, so writing a recipe wasn’t necessary. She has given me the key for carrying on her legacy, I just have to nail the bake – no pressure.
This is my test run because I wouldn’t dare show up with nostalgic cake on its first try. Middle rack, 350 degrees for 45 minutes. I might just be an okay chef but I’m not a complete rookie.
Battle with the Stand Mixer Update: pouring in the ingredients did not go any better…I doused it with flour. So I know the cake wasn’t crumbly and “dry” because of too much flour…
At first glance, the outside looked too brown. Another nut cake but less time, and maybe I am still keeping it in too long! Or could it be the oven rack position? (That’s going to require a consultation with the google). It was my turn to cut the cake first and oh boy! The first piece was a bit crumbly, I am hesitant to call it dry because the oil from walnuts kept it soft. There were walnuts in every bite, yummmmm. It really doesn’t matter what I think though. Until I receive a text message from my Dad with his first reaction I won’t actually know if I did her recipe justice.
The phone rang, and the reviews were in.
Dad: too dark on the outside and missing a crunchy flakey top. Loved the flavor! Spot on with the amount of walnuts!
Mom: I’m not just saying this, it tastes delicious.
I’m okay with those reviews, but I must admit the flakey top is throwing me. If I figure out that puzzle it will deserve a follow-up post.
My mom did provide good nugget of intel after the fact. My grandmother baked them in a tube pan, which is apparently different than a bundt pan! It is better for lighter cakes and has a removable center to be lifted out instead of flipped over.
I also have been investigating heavily into why my cakes are overdone…I would have never considered what I found. The darker the pan the faster it conducts heat. Beware, if you have a dark stainless bundt pan like me, start checking your cakes 5 to 10 minutes before the time set by the recipe!
Let’s get messy,
The Okayest Chef
The Okayest Chef 